te: this is an adopted recipe, and needs a bit of
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-Make Your Watermelon Simple Syrup-.
Place your
nformation: CALORIES (per 1/4 recipe) 360kcal; FAT 18g; CHOL 75mg
Place 24 watermelon cubes on a baking sheet
Add watermelon flesh to a large bowl. Crush it, using a potato masher or by pulsing with a blender (regular or immersion). You want to leave it with some texture and body. In Tonga, this used to be done by grating the watermelon with something like a fork.
When you get the texture to where you like it, stir in the coconut milk and fresh squeezed lime juice.
Otai is naturally sweet, tropical, and full of body. The little bursts of watermelon are the most fun, but watch out - they might clog your straw!
Puree the watermelon and water in a blender until smooth. Add sugar to taste. Cut the lime slices in half. Place a half lime slice into each of 8 glasses along with 3 mint leaves. Crush with a cocktail muddler, then fill each glass with ice. Pour in the watermelon agua fresca, and stir before serving.
-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
Place watermelon in a cocktail shaker and crush with a muddler; add ice cubes and vodka. Cover shaker and shake well. Strain cocktail into a martini glass.
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.
More recipe ideas are available online at
Crush a few garlic cloves and simmer them in some olive oil to flavor it.
Do not burn or overbrown them.
Add stock to this after barely simmering the watermelon white cubes in it.
Add the dried mushrooms and bay leaf and simmer for about 25 minutes to soften the cubes and to rehydrate the mushrooms.
Serve hot with Tabasco sauce as an option for adding as well as cilantro leaves, shredded bacalao and Parmesan cheese.
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.