Fourth of July Watermelons, Two Ways
Watermelon season is in full swing here in North Carolina and I got my hands on a couple of great watermelons from our local farmersâ€™ market. Normally, Iâ€™m happy to just slice them open and have at â€˜em, but I felt like trying something different for a recent dinner party.
Here are the two applications I finally settled on; one for the kids and another for the adults.
Watermelon-Basil Water (aka Agua Fresca)
Source: Fine Cooking, May 2011
- 1/4 cup lightly packed fresh basil leaves
- 1 Tbs. granulated sugar
- 1 cup boiling water
- 4 cups cubed seedless watermelon (1 lb.)
- 2 Tbs. fresh lime juice
Put the basil leaves and sugar in a small pot and crush the leaves with a wooden spoon. Pour in the boiling water and stir until the sugar dissolves. Set aside to steep and cool for 15 minutes.
Meanwhile, in a blender, purÃ©e the watermelon with 2 cups cold water. Strain the watermelon liquid and basil liquid through a fine strainer into a large bowl; discard the solids. Pour the liquid into a large pitcher. Add the lime juice and 2 cups cold water; stir to combine. Serve over ice.
- 1/2 cup pureed watermelon
- 2 oz Lime Juice
- 1 tsp Sugar
- Muddle and transfer to mixing glass
- fill with ice
- 1 1/2 oz Tequila
- 1/4 oz Orange Liqueur
- Strain into a chilled cocktail glass