te: this is an adopted recipe, and needs a bit of
efore stacking.
-Make Your Watermelon Simple Syrup-.
Place your
nformation: CALORIES (per 1/4 recipe) 360kcal; FAT 18g; CHOL 75mg
-inch chunks. Place diced watermelon in a blender or food
iquid and proceed with the recipe as directed. The amount of
For the watermelon juice: Chop a watermelon into chunks, cutting off the
220 degrees C).
Place watermelon rind in a saucepan and
ne cup of the chopped watermelon and blend it to make
Chop the watermelon.
Dice cucumbers.
Blend the watermelon.
Strain through a nylon mesh sieve to remove seeds.
Add diced cucumber.
Chill well until ready to serve.
Pour chilled soup into cocktail glasses or glass bowls.
Crumble feta cheese on top.
Garnish with mint leaves.
Bon Appetit!
0 minutes.
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r bullet puree watermelon in batches.
Transfer watermelon puree to a
Place watermelon in a single layer on a baking sheet. Freeze 4 hours or until firm.
Coat rims of cocktail glasses with lime juice; dip in sugar.
Process frozen watermelon, tequila, and next 4 ingredients in a blender until slushy. Pour into glasses. Garnish, if desired.
*Note for kid-friendly recipe: 1/2 cup orange or apple juice may be substituted for tequila.
Blend watermelon in the blender until juicy; pour through strainer to keep missed seeds out.
Blend in other ingredients and churn according to your churn instructions.
Makes a little over 1 quart.
(I triple the recipe to fill my 4-quart churn.)
In a blender, puree the watermelon; pour into a large mixing bowl.
Stir in remaining ingredients.
Refrigerate, covered at least 1 hour to blend flavors.
This recipe serves four but can easily be doubled.
Cut watermelon into chunks, and puree in a blender until you have 5 cups. Add orange juice and sugar; blend. Pour into popsicle molds and freeze.
Cooking time is freezer time.
This recipe will fill two popsicle molds of 10 each.
Cut green outer rind and most pulp from watermelon rind; cut into 1/4-inch cubes.
Combine 1 1/2 cups cubes with water to cover in saucepan.
Simmer until tender.
Drain; add sugar, cinnamon, nutmeg, cloves, salt, flour, vinegar and raisins; mix well.
Pour into pastry shell in 8-inch pie pan.
Top with remaining pastry; seal edges and cut vents.
Bake at 450\u00b0 until browned.
Reduce temperature to 350\u00b0.
Bake until filling is set.
eel and red flesh from watermelon. Cut rind into small cubes
Puree the watermelon chunks (a blender works fine)
This historic recipe has been transcribed from the original text in the 1883 version of the First Texas Cookbook.
o 10 minutes.
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