Watermelon Cooler
So I’m definitely coming off of a food high from Memorial Day Weekend. It was three days packed with real, rich, delicious, homemade food. A constant marathon of stuffing your face goodness. But let’s be honest. That’s fun for a long weekend but then Tuesday comes and you really need a breather. We can’t sustain ourselves alone on cheesecake. (or can we?) I think the ability to find a balance is really the goal for sustainable well being. The summer is coming (I think it’s actually here) and I love having easy and fast dishes or snacks ready to pull out of the fridge.
I’m not the only one who needs an extra dose of fruits and veggies. Lately, my son has been exercising his free will and deciding that he doesn’t like anything in the vegetable category (insert whiny voice here). So with my new Breville Fountain Plus Juicer on hand (link here) I am going to trick him into having some vegetables. First up is my watermelon cooler. Albeit, the only veggie here is a cucumber- but it’s a start. It is a semi-sweet minty light juice. It is so refreshing and visually appealing. This could also be a great base for a REAL drink (vodka anyone?) But I would suggest adding a little simple syrup or agave, 1 tablespoon at a time to round out the drink.
If you don’t have a juicer, (insane, I know) - then just pull out a blender and strain the juice (or not) for similar results.
This drink is perfect as at a BBQ, brunch or even a playdate.
Watermelon Cooler
Yield: 1 quart of Juice
Ingredients:
5-6 cups cubed watermelon (the sweeter the better) – this should yield about 2 ½ - 3 cups of juice
1/3 cup of fresh Lime Juice (2-3 limes)
2 small Kirby cucumbers, peeled (or 1 large)
1 cup mint leaves
Directions:
As per your juicers directions, juice the watermelon, lime and cucumber. Combine all three juices in a pretty glass pitcher and add your mint leaves. Mix well. Refrigerate for 24 hours before serving.
To make this an alcoholic drink -
Add ¼ cup of vodka to the pitcher.
Put 3 tablespoons of sugar, 3 tablespoons of water, and some mint leaves or stems in a small pot. Bring to a boil and let simmer for one minute until the sugar is dissolved. When the mixture is completely cool, add one tablespoon at a time until you reach your desired sweetness for the drink.
Plan Ahead: This drink is better on the second day after the mint has sat overnight. It will last in the fridge up to 4 days. If you have leftovers, don’t leave them in the fridge. Just freeze them. When you are ready to serve again, defrost on the counter until it is ½ melted. Put it in the blender and make a slushy/blended drink.