12 July 2009

The post where watermelon becomes the only food I will eat...

AKA: the post where this:

Prep for lemonade

Becomes this:

Watermelon Lemonade

With the help of that genius Deb at Smitten Kitchen. Seriously, I seem to be a little bit obsessed with her lately and I want to make every single thing she posts.

Usually, when it comes to summer fruit, I try to keep it pure and simple. I like to eat the fruit plain as a snack rather than fuss around with a recipe trying to turn it into "dessert" (she types as she thinks about the sweet cherry bars she baked two days ago [also from SK] but nobody knows about those so just don't say anything about them...problem solved). But by the time I've compulsively brought home my fourth watermelon in a month...I start to think that a little variety would be nice.

Anway, here's the part where I tell you how to do this (exactly the way I did it) so that you can run off to your kitchen and re-create it. As you should.

You start with a small seedless watermelon that was really cheap. That is why you bought it in the first place. It was small (but not too small) and PRACTICALLY FREE. Then puree the whole thing in your food processor. No food processor? No problem...just use your blender...magic bullet?...food mill?...neighbors? Anyway, you could do this a little at a time so that you don't blend up the whole watermelon and have leftover juice but if you're like me, you can't be bothered with thinking ahead like that. Just go ahead and blend up the whole thing. You could also send the puree through a strainer to get out the seeds, but N8tr0n and I just drank them and didn't even notice.

Okay, now it is time to make your simple syrup. Maybe you should have started this before cutting up your watermelon but again...you weren't thinking ahead. I recommend using SK's method of using 1 part sugar to 1/2 part water. Simmer until the sugar has dissolved and then add the other 1/2 part water. If you add cool water it will cool off your syrup and save time. (P.S. I used 1 cup of sugar and had plenty of syrup.)

Now, go to your freezer and get all of your frozen lemon juice. That's right. For once in this recipe you THOUGHT AHEAD. If you don't have a bunch of frozen lemon juice on hand that's okay...just juice a bunch of lemons. The rest of the ingredients can wait.

Finally, put all of your ingredients (measurements below) into a beautiful pitcher and stir. I used my immersion hand blender which gave it a pretty frothy top. Pour yourself a glass of this Summer In A Pitcher and enjoy. (I think the flavor is improved about 10% if you drink it with ice and a straw.) Take a look at your kitchen and decide to take pictures for posterity.
Messy kitchen

(mumbles something about cooking with abandon...)

Recipe: Watermelon Lemonade

2 C. Watermelon puree
1 C. Fresh lemon juice
3/4 C. Simple syrup
3 C. Water
Adjust to taste.


Photobucket

9 comments:

Serin said...

You crack me up! I love your posts, but I always end up hungry here :p

A 'n D said...

YUM! i've made something like this - but am going to give this a go! especially after all the enticing & gorgeous photos on comments. cheers!
(from your old friend, angie parks)

Denise said...

Oh my--this looks incredibly fabulous! I must try it in my spare time--yeah right.

michelle said...

That looks amazing!! Amazing like I must go out and buy a watermelon tomorrow. Summer in a glass is just what I need.

Kimberlee said...

That doesn't look like granola to me! :)

Emmylou said...

So we made this last night to go with dinner using the remnants of the watermelon that we ate earlier this week. I just used lemon juice out of the fridge. It was spectacular. I love it! Of course any recipe from Mandy is going to be awesome! Thanks!!! Can't wait for the next watermelon remnants.

Greeneyes said...

Hot diggity dawg, I'm gonna try that one!

Staci said...

OK - I realized that I need to share a fabulous chicken sandwich recipe with you...

I don't have a name for this, so I suppose you can call it Staci's Chicken Cucumber Pitas.

Chicken Breast
Cucumber
Parmesan Cheese
Ranch dressing
Pita Bread

Grill chicken following a teriyaki marinade. You can also marinade in soy sauce & minced garlic. Or - you can buy and heat the frozen, precooked Mesquite Chicken Breasts from Sam's club.

Cube cooked chicken. Place in large bowl.

Cube cucumbers. Add to large bowl.

Toss in parmesan cheese.

Add ranch dressing to taste.

Serve on pitas.

Jon and my boys (except Carson) love this. I love it because it's yummy, quick, and doesn't heat up my kitchen.

Jason & Makenna said...

So I am making this tonight. I bought a watermelon too big for me to finish on my own. Jason doesn't eat fruit!!! Unless it is neatly sliced, deseeded (even SEEDLESS grapes and SEEDLESS watermelon!), put on a plate and placed in front of him with a mound of fruit dip (which BTW is so easy and fantastic...1 tub of cool whip mixed with one package of cheesecake or white chocolate instant pudding mix...MMMMM)

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