Watermelon Shandy Food

SUPER SHANDY

Steps:

• Add the beer to a chilled glass, then add the ginger beer, orange juice and maple syrup. Stir gently to combine and garnish with an orange wheel.

FRESH WATERMELON LEMONADE RECIPE

Steps:

• Gather the ingredients.
• Cut enough watermelon to produce about 8 cups of cubes; typically 5 pounds with the rind. A quick way to cube watermelon: Cut the whole melon into quarters. For each quarter, score the fruit's flesh in a grid pattern without cutting into the rind. Starting about 1-inch from the top, cut across the length of the melon to produce cubes, carving the bottom layer off the rind.
• Blend half of the watermelon cubes in a blender until smooth.
• Strain the watermelon juice through a fine-mesh strainer to catch the seeds and pulp. Use a spoon to stir the pulp and release more juice. Blend and strain the remaining cubes, then let the watermelon juice continue dripping while you juice the lemons (the pulp will be nearly dry).
• Juice enough lemons to produce about 1 1/2 cups of lemon juice; about 5 or 6 large lemons. Strain through a fine-mesh strainer to remove pulp and seeds.
• In a pitcher, combine 4 cups each of cold water and watermelon juice with 1 cup each of lemon juice and sugar. Stir well until the sugar is completely dissolved. Taste and add more lemon juice, sugar, or water as needed.
• Add ice to the pitcher if serving immediately or store covered in the refrigerator for up to 2 days. Serve over ice and garnish with watermelon and lemon slices and a sprig of mint.

WATERMELON BEER

Steps:

• Gather the ingredients.
• In a mixing glass, muddle the watermelon to extract the juice.
• Transfer the watermelon to a fine mesh strainer. Press down and strain out the fruit pieces and any seeds. You'll need 6 ounces of watermelon juice.
• Pour the vanilla syrup into a frosty glass , then fill with the watermelon juice.
• Top with the beer. Serve and enjoy.

CHEWY WATERMELON RIND CANDY

Steps:

• Cut watermelon rind into 2-inch long, 1-inch wide, and 1/2-inch thick pieces.
• Combine water, sugar, spearmint, and basil in a large pot. Bring to a rolling boil. Strain out spearmint and basil. Add watermelon rind, making sure pieces are completely immersed. Cook until rind is soft, about 5 minutes.
• Drain watermelon pieces and arrange in a single layer on dehydrator trays. Dry according to manufacturer's instructions until pieces are candied and dried, 6 to 8 hours.

SUMMER SHANDY

Steps:

• To a pitcher, add the hot water and sugar and stir to dissolve the sugar. Add the lemon juice and 3 cups cold water and stir to combine. Freeze into ice cubes.
• To serve: fill each glass with lemonade ice cubes. Tilt the glasses, fill with beer and serve.

WATERMELON RIND CANDY

Steps:

• Bring the water and salt to a boil in a large, enamel stockpot over high heat. Add the watermelon rinds, and return to a boil. Cook for 20 minutes, then drain the rinds in a colander. Bring the vinegar to a boil with 6 cups of sugar. Remove from the heat, stir in the watermelon rinds, cover, and let stand overnight.
• The following day, remove the rinds from the syrup using a slotted spoon, and place them into a clean bowl. Set the stockpot onto the stove over high heat, add 4 cups of sugar, and return the syrup to a boil. Once the sugar has dissolved, remove the stockpot from the heat, and stir in the watermelon rinds, cover, and let stand overnight.
• On day 3, repeat the process above, using only 2 cups of sugar: remove the rinds from the syrup using a slotted spoon, and place them into a clean bowl. Set the stockpot onto the stove over high heat, add 2 cups of sugar, and return the syrup to a boil. Once the sugar has dissolved, remove the stockpot from the heat, and stir in the watermelon rinds, cover, and let stand overnight. Repeat step 3 every day for 6 more days.
• On day 10, sterilize the canning jars, rings and lids in boiling water. Pack the watermelon rinds into sterilized jars, making sure there are no spaces or air pockets on the sides. Add two cloves and one cinnamon stick to each jar. Return the syrup to a boil, and fill the jars to within 1/4 inch of the top. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, cover the pot, and process for 10 to 15 minutes. Remove the stockpot from the heat, and let the jars stand in the water for 2 hours off of the heat.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area for 2 weeks before opening.