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Watermelon Lovely

It would seem I’m on a watermelon kick (last time, I did a recipe for watermelon pickles). But that’s what happens when you buy a big watermelon and are the only one eating it. You find different ways to use it.

This week, I offer you a refreshing drink with a kick to it. I call it Watermelon Lovely because it truly is lovely to look at. It’s very easy to throw together, and it makes the perfect summer libation.

Enjoy!

Watermelon Lovely

3 cups chopped, seeded watermelon, preferably cold
2 tablespoons dark or light rum (more if you want it stronger)
2 tablespoons Amaretto di Saronno (more if you want it sweeter)

Garnishes*Puree the watermelon. You should get approximately 2 cups.

Pour the liquid into a pitcher or something large enough to mix other ingredients into it. If it’s not already cold, add ice cubes, chill it, and then strain it.

Stir in the remaining ingredients. Pour into 2 glasses and serve.

*If you like, you can decorate the rim of the glasses with colored sugar, crystallized herbs (that’s basil in the picture), or chunks of fruit.

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Watermelon Pickles

Watermelon Pickles are a specialty of the U.S. South. It’s a very utilitarian recipe, as it makes use of all those watermelon rinds that add up all summer long.

Eating watermelon rinds ay sound strange, but like any other pickled vegetables, they have a delicious sweet-sour flavor that makes a great accompaniment to any picnic or barbecue. They also make great party snacks.

Enjoy!

Watermelon Pickles

2 lbs. watermelon rind
¼ cup kosher salt
2 cups apple cider vinegar
¼ cup brown sugar
1 cinnamon stick
½ teaspoon peppercorns
½ lemon, thinly sliced

Cut away any pink flesh from the watermelon rinds. Cut the rinds into cubes or strips and place them in a large bowl. \Add the salt and enough water to cover them. Cover the bowl and let the rinds soak in the refrigerator overnight.Drain and rinse the rinds. Place them in a large saucepan and cover them with cold water. Bring to a boil; lower the heat to low and simmer until they’re just tender when pierced with the tip of a paring knife, about 20 minutes. Drain and put them back in the pot.

Meanwhile, in a medium saucepan, combine the vinegar, sugar, cinnamon, and peppercorns with 1 cup water (or more, if necessary, to cover the rinds). Bring to a boil; lower the heat to medium-low and simmer until the sugar is dissolved, about 5 minutes. Simmer 5 minutes longer. Pour this over the watermelon rinds, add the lemon slices, and continue simmering over medium-low heat until the fleshy parts of the rinds are translucent, about 20-25 minutes.

Transfer the pickles to jars with tight-fitting lids. Cover with the cooking liquid. Pickles should be submerged; if necessary, add more liquid of one part water, one part vinegar. (Or, you can process them in a hot water bath.)

Pickles will keep in the refrigerator up to 2 week.


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Boozy Watermelon

IMG_5288I was passing by a market that had some fruit on display outside. I was paying no attention to it, but something caught my eye. They had a box of mini round watermelons. They looked so cute, I had to have one. So, I picked one out and took it home. (I paid for it first, of course.)IMAG3106

When I cut it open, I discovered that it was a yellow watermelon. They hadn’t labeled it yellow—the sign only said “sweet.” I love finding yellow watermelons. They’re like yellow topazes, sparkling in the light.

Unfortunately, it was a lot prettier than it was tasty. They lied. It wasn’t sweet.

Now I had to find a way to enjoy this melon without resenting the money I paid for it.IMG_5274

So, I cut it up and put some booze in it. But not just any booze. I had this beautiful elderflower rum that I picked up at a farmers’ market in Vermont and it paired perfectly with the melon. Then I decided to mash it and make it into a slushy. Continue reading →