Summer could be reclassified as “watermelon season” in the Macomber household. It feels like this time of year I am always looking for new creative ways to sneak this juicy fruit into my meals. Here are three of my new favorite ways!
1. Watermelon Lemonade: Puree watermelon cubes until smooth and stir into your favorite lemonade.
2. Watermelon Sorbet: Puree frozen watermelon cubes with lime juice and sugar.
3. Watermelon Appetizer: Sandwich a slice of prosciutto in between cubes of watermelon and fresh mozzarella. Skewer with an appetizer toothpick, then drizzle with balsamic vinegar reduction.
Makes 4 cups
1 ½ cups chopped watermelon
½ cup lemon juice
3 Tablespoons sugar
2 cups water
Puree watermelon, lemon juice, and sugar in a blender until very smooth. Transfer into a pitcher, then stir in the water. Serve chilled.
2 ½ cups cubed watermelon
1 Tablespoon sugar
3 Tablespoons lime juice
Freeze watermelon cubes until solid. Dissolve the sugar in the lime juice, then transfer to a blender with the frozen watermelon cubes. Puree until slushy and all big chunks of watermelon are crushed. Serve immediately, or freeze, tightly covered, for later use.
1 cup balsamic vinegar
5 strips prosciutto
10 1-inch cubes fresh mozzarella cheese
10 1-inch cubes watermelon
Bring balsamic vinegar to a boil over high heat. Continue to boil until liquid is reduced to about 2 Tablespoons. Let cool to room temperature.
Slice each prosciutto strip in half lengthwise. Stack a cube of mozzarella, then a strip of prosciutto, then a cube of watermelon; skewer with an appetizer toothpick. Drizzle the balsamic reduction on top just before serving.