WATERMELON, MINT AND JALAPENO SALSA
Provided by Marcela Valladolid
Categories appetizer
Time 10m
Yield 8 to 10 servings (about 4 cups)
Number Of Ingredients 7
Steps:
- Combine the olive oil and lime juice in a bowl. Add the watermelon, mint and jalapenos and toss with the lime juice and olive oil mixture. Season with salt and eat with your favorite chips.
WATERMELON WINE COOLERS
Provided by Food Network Kitchen
Categories beverage
Time 5m
Yield 4 wine coolers
Number Of Ingredients 0
Steps:
- Stir together 16 ounces chilled dry rosé, 8 ounces each blood orange soda and watermelon juice and 1 ounce lime juice in a pitcher with ice.
WATERMELON COOLER
Provided by Food Network Kitchen
Categories beverage
Time 40m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Spread out the watermelon chunks on a cookie sheet and freeze it. Place the watermelon, sherbet and lemon juice in a blender and blend until smooth.
WATERMELON JALAPENO LEMONADE
Steps:
- In batches, combine 12 cups water, the lemon juice, sugar, jalapeno, watermelon and mint, if using, in a blender. Blend to a puree.
- Allow the puree to steep for 10 minutes before straining it through a fine mesh sieve. Chill well.
- Serve chilled, with ice and a lemon slice floating at the top.
WATERMELON-JALAPEñO COOLER
Provided by Marcela Valladolid
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Heat 1/2 cup each sugar and water in a saucepan over medium heat until the sugar is dissolved. Add 1/2 stemmed jalapeño (remove seeds for less heat) and 2 sprigs thyme and let infuse, 5 minutes. Discard the jalapeño and set aside the thyme. Puree the simple syrup with 5 cups chopped seedless watermelon in a blender. Serve over ice and garnish with pieces of the reserved thyme.
WATERMELON MARGARITA
Mixing cocktails may seem intimidating, but it's actually quite intuitive once you understand how to balance the alcohol, sweetness and acidity. In "3-Ingredient Cocktails" (Ten Speed Press, 2017), Robert Simonson presents the formula for a perfect margarita: 1½ ounces tequila, 1 ounce Cointreau and 3/4 ounce lime juice, shaken and served. Even easier to memorize, this version uses 6 ounces fresh watermelon juice - a sweet but subtle nod to summer - and 2 ounces each tequila, Cointreau and lime juice. Be sure to taste and add more watermelon juice if your margarita is too boozy, and extra lime juice or even a pinch of salt if it's too sweet.
Provided by Alexa Weibel
Categories cocktails
Time 5m
Yield 2 drinks
Number Of Ingredients 8
Steps:
- Prepare the salted rim, if using: In a small shallow bowl or plate, combine the sea salt and Tajín. Set aside.
- In a shaker filled with ice, combine the watermelon juice, tequila, Cointreau (if using), lime juice and jalapeño (if using). Shake to combine. (Note: The watermelon flavor shines brighter without the Cointreau, but the liqueur takes the drink into more traditional margarita territory. If you'd like to compare, first try the mixture without, the liqueur, then add 1 ounce of it per serving.)
- Using one of the squeezed lime halves, run it along the rim of two rocks glasses, then dip the rims into the salt mixture. Fill the glasses with ice, then strain the margaritas into the glasses and enjoy immediately.
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