Watermelonade

It’s hot, but ‘ade’ is on the way.

Originally appeared in the August 19, 2010 edition of the Southside Times.

“What’s wrong with good-old-fashioned lemonade?”  Nothing.  But with the (seemingly) unceasing summer heat, and with the abundant availability of seasonal fruit, you’d be foolish to limit yourself to one type of “ade.”  Read more after the jump:Watermelon—named so for it’s high (92-95 percent) water content, of course—has been utilized for many gastronomic mediums:  salads, sorbets, mousses, jams, and often accompanies curries and cold meats.  In certain regions of Asia, the seeds are commonly ground into a type of cereal, used in making bread.  Another notable use is a main ingredient in drinks.  There’s a variety of Russian wine made from watermelon juice.

Because it’s so aqueous, the melon itself is crisp and fibrous—the pink-to-red flesh sweet and succulent—yielding a vibrantly crimson-colored beverage.  When buying your watermelon, make sure the fruit is heavy, and slightly waxy.  Look for a pale, oblong area on one side of the melon; this means the fruit has rested on the ground long enough to ripen.

Watermelonade is something different—a refreshing recipe honoring the waning days of summer picnics.  Who knows, it might end up being one of your good-old-fashioned favorites.  And there’s nothing wrong with that.

Watermelonade

Yields:  1 gallon

  • 1, 12-pound watermelon
  • ¼ cup sugar, divided
  • 4 teaspoon fresh lemon juice, divided
  • 16 cups ice cubes, divided
  • Lemon slices and mint sprigs for garnish

1.  Cut watermelon flesh into 2-inch chunks and discard rind.  Puree one fourth of watermelon in a blender with 1 tablespoon of sugar, 1 teaspoon lemon juice, 4 cups ice, along with a pinch of salt.  Strain through a fine-mesh sieve into a large bowl—discard solids.

2.  Repeat this through three batches.  Add sugar to taste if desired and serve over ice with mint and lemon wedges.

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Published in: on August 19, 2010 at 4:45 pm  Leave a Comment  
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