Watermelon Ginger Sipper Food

WATERMELON-GINGER SIPPER

Steps:

• Place Truvia, watermelon, ginger, and lime juice in the jar of a blender; blend until smooth.
• Fill a cocktail shaker with ice; transfer watermelon mixture to cocktail shaker. Cover and shake until well combined. Strain into a chilled champagne glass.

WATERMELON-GINGER GRANITA

Steps:

• Puree 6 cups cubed seedless watermelon in a blender with 1/2 cup sugar, 1 tablespoon lime juice and 2 teaspoons grated peeled ginger until smooth. Pour into a 9-by-13-inch baking dish, cover with plastic wrap and freeze, scraping with a fork every hour, until fluffy, 5 to 7 hours.

WATERMELON AND GINGER SPRITZER

Steps:

• Put watermelon into blender in batches and process until smooth. Strain through a sieve and discard solids.
• Combine lime juice, sugar, honey and ginger in a bowl. Whisk until sugar dissolves.
• Combine lime mixture and watermelon with seltzer, pour into tall glasses over ice, and garnish with mint. Or combine lime and watermelon and chill for several hours before adding seltzer to allow for deeper development of ginger flavor.

WATERMELON GINGER LIMEADE

Steps:

• Remove rind and any loose seeds from watermelon. Place the flesh in a juice extractor, and process, extracting 3 cups watermelon juice.
• Transfer juice to a large pitcher. Add the remaining ingredients, and stir to combine. Fill pitcher with ice. Garnish with watermelon and lime wedges. Serve.

WATERMELON CUCUMBER LIME JUICE RECIPE BY TASTY

Steps:

• Add the watermelon, cucumber, and lime juice to a blender, and blend until smooth.
• Using a mesh strainer, strain the juice over a large liquid measuring cup to remove the pulp. Use a spoon to help stir the pulp and press out the liquid. Reserve the pulp to make pulp muffins.
• Chill the juice for at least 30 minutes (and keep up to 3 days).
• Enjoy!

SCARLET SIPPER

Steps:

• In a pitcher, combine juices; stir in ginger ale. Serve over ice. If desired, garnish with cranberries, orange and lemon wedges.

WATERMELON GINGER BEER

Steps:

• Divide the fennel fronds, if using, between two ice cube trays. Fill with filtered water and freeze until solid, 4 to 8 hours.
• Meanwhile, place the watermelon in a blender or food processor and blend until smooth. Scrape the sides of the blender or food processor using a rubber spatula and blend again.
• Place a fine metal sieve over a large bowl and strain the pureed watermelon through the sieve. (This should yield 2 to 3 cups of juice). Store in the refrigerator until ready to serve; it will keep in the refrigerator in an airtight container for up to 3 days.
• To serve, fill four highball glasses or rocks glasses with the ice cubes. Stir the watermelon juice and add ½ cup to each glass. Top off with ½ cup ginger beer.