Watermelon Pimms Cup Food

PIMM'S CUP WITH WATERMELON

Steps:

• Make an infused syrup: Purée and strain enough watermelon to equal one cup of juice. In a small pan, heat the sugar and watermelon juice and boil until sugar dissolves. Remove from heat. (Mixture keeps in the refrigerator for weeks).
• In a cocktail shaker with ice, add Pimm's, lemon juice and 1 ounce syrup-fruit mixture and shake. Strain into an ice-filled Collins glass. Top with ginger ale or 7Up and garnish generously with cucumber, berries and mint.

CLASSIC PIMM'S AND LEMONADE RECIPE

Steps:

• Gather the ingredients.
• Fill a glass jug with ice.
• Mix the Pimm's with the chilled lemonade in the jug with ice. For a single serving, go with one part of Pimm's per three parts of lemonade.
• Lightly crush the mint in your hand to release the scent and oils, and add it to the Pimms along with the cucumber slices, orange slices, and strawberry quarters. The rule of thumb is to add 2 slices of cucumber to one of orange and strawberry, but add as much or as little as you'd like to achieve the fruity flavor of your liking.
• Stir with a long-handled spoon and serve in tall glasses with ice.

WATERMELON PIZZA

Steps:

• Top the watermelon slices with the Sweetened Yogurt, strawberries, blueberries, pomegranate, kiwis and mint leaves. Drizzle with the Chocolate Ganache and top with semisweet and white chocolate shavings. Cut into wedges.
• Mix the yogurt and sugar together in a bowl.
• Put the chocolate pieces in a medium bowl. Heat the cream in a small saucepan until very hot. Add the vanilla, then pour over the chocolate pieces. Stir to completely melt.

WATERMELON CUPS

Steps:

• Using a small melon baller or measuring spoon, scoop out the center of each watermelon cube, leaving a 1/4-in. shell (save flesh for another use)., In a small bowl, combine the remaining ingredients; spoon into watermelon cubes.

PIMM'S CUP

Steps:

• Add the Pimm's to a large iced tea glass filled with ice. Stir in the lemonade and top with the ginger ale. Skewer the cucumber slices and strawberry halves, alternating them as you like. Garnish the drink with the skewer, the orange slice, and the mint.

PICKLED WATERMELON RINDS

Steps:

• In a glass bowl, stir together the water and salt until the salt has dissolved. Add the watermelon rinds and any additional water needed to cover them. Cover the bowl and refrigerate overnight.
• Drain the watermelon rinds from the salted water, and place into a large saucepan or Dutch oven. Cover with fresh water, then place over high heat and bring to a boil. Boil rinds for 30 minutes, then drain and set aside.
• Meanwhile, tie the cloves, mustard seed, and cinnamon sticks in a piece of cheesecloth. Place into a large saucepan or Dutch oven along with the vinegar and sugar. Bring to a boil over high heat, then remove from the heat and let stand for 15 minutes. Stir in the drained watermelon rind, then return to the stove over high heat. Bring to a boil, then reduce heat to medium and simmer until the rind is transparent and the syrup is slightly thickened, 45 to 50 minutes. Remove and discard the spices after 40 minutes. Stir in the food coloring if desired.
• Ladle into hot sterilized 1 pint jars, leaving 1/2 inch head space. Seal jars with new lids and rings, making sure you have cleaned the jar's rims of any residue. Process jars under 1 inch of water in a boiling water bath for 10 minutes. Let cool overnight, then press down on the lids to make sure they are sealed before storing. Store any unsealed jars in the refrigerator and enjoy those first.