Skip sugary frozen fruit drinks this summer, and try this chilly spin on the classic Negroni cocktail.
'watermelon' on Serious Eats
Stone fruits and melons bring to mind portable beach snacks, bubbling cobbler or juice dripping down your chin. But as we wrap up our leisurely summer weekends (and produce) and transition to fall, there's no need to leave the fruit behind—you can pack it in cold grain salads for an office lunch.
Shrubs have been gaining in popularity lately. An old-timey way of preserving, they generally involve fruit, sugar and vinegar, and make quite a refreshing beverage if well-balanced.
Refreshing and tangy, this lightly flavored juice will keep you happily hydrated on hot summer days.
While many tomato gazpachos could easily be mistaken for watery salsa, this watermelon version from This is a Cookbook is anything but. Max and Eli Sussman blend together freshly strained watermelon juice with a rich, thickening mixture of almonds, bread, onion, bell peppers, and olive oil to create a vibrantly red, totally slurp-able, tail end of summer appetizer. It's a little on the sweet side, sure, but that's easily fixable with a drizzle of hot sauce and squirt of lemon.
A conversation starter if there ever was one, this spicy grilled watermelon challenges an ingrained perception of what watermelon should be.
Light, bright watermelon becomes a scoopable ice, with roasty, bittersweet cocoa nibs subbing for seeds.
Simple, grilled halibut gets a refreshing, summery topping of watermelon salsa.
Everybody's got a watermelon-feta salad on the menu these days, and there's a reason for it. The salty/sweet ultra-refreshing combination is perfect on hot summer days on the patio. This version ups the ante with a bit of chili heat in a soy sauce and honey-based vinaigrette. Sweet lychees and basil round out the flavors.
Watermelon is one of those great summer fruits that works perfectly in both sweet and savory dishes. Tossed with some mint and feta, it makes a bang up salad; it's also great sprinkled with a bit of salt or chile for a hot 'n sweet snack. And it's this versatility that makes these Watermelon & Parsley Pops from People's Pops such a great combination of summery flavors.
To get the watermelon flavor to really come through in this thirst-quencher, you'll whir an ample amount of ripe cubed melon (seedless is best) in a blender with a little kosher salt. Be sure to strain through a fine-mesh sieve to avoid any pulp in the drink.
This summery gin cocktail is sweetened with watermelon juice and elderflower liqueur. At Lucy's, they use Waterloo gin.
No Spaniard would be caught putting watermelon in their gazpacho, but the idea was too intriguing to pass up. In this version from Lucid Food, there's no bread, but classic Spanish ingredients like blended almonds and smoked paprika carry the soup into a savory-sweet realm that's pretty delicious. To make the soup even brighter, I added lime juice, which goes wonderfully with watermelon.
It's hot enough to even consider the quickie mart slushie, those neon-colored sugar concoctions that taste nothing like the flavors they're named for. Why would I go that route when just a few ingredients in the fridge can give me far healthier and much tastier results? To make this strawberry and watermelon slush, I just dropped the diced fruit in my blender, added some citrus juice to help the blender move, a little honey for sweetness, and then it's straight to the freezer.
Fresh watermelon adds delicate sweetness, and a squeeze of lime heightens the tartness of the white wine in this sangria.
Back away from the Watermelon Pucker. Instead, make this simple, refreshing drink from cubes of real watermelon (it's mostly water!) and a little lime and tequila. The spicy rim is essential—each sip is a flash of heat, followed by the cooling cocktail.
All summer long, I have designated a significant portion of my precious fridge space to watermelon. I've been blending Watermelon Margaritas, snacking on cool slices all day long, and mixing chunks of sweet watermelon into tomato salads. Since our time with both tomatoes and watermelons is coming to an end, I figured I should make my last watermelon salad of the year count. I chose Ginger-Marinated Heirloom Tomatoes with Watermelon, Burrata, & Spicy Arugula from Laurent Tourondel's Fresh from the Market as my final farewell.
It's rare you can use the word "refreshing" to describe a dish, but man, does Jicama and Watermelon Salad ever fit the bill. A juicy, citrusy, virtually fat-free Bobby Flay recipe, it could replace ice water as your go-to revitalizer on warm summer days.
The Tex-Mex Grill and Backyard Barbacoa Cookbook has no shortage of Texas-style cocktails, but these Watermelon Margaritas seemed refreshing enough to cool us down, even when the AC wasn't doing the trick. Instead of throwing all of the ingredients into the blender, Robb Walsh uses the watermelon in two ways. First the melon is cut into cubes and gently juiced through a colander to make smooth, entirely seedless, and virtually pulpless juice. Then the watermelon cubes are transferred to the freezer to cool and be used instead of ice cubes.