Since today is __National Watermelon Day–__and because it's really, really hot outside!–I decided to indulge in my favorite childhood summertime treat. Growing up, my Cuban papi would chop up some fresh watermelon, and the whole family would spend a perfect afternoon just lying out in the sun and cooling down with this delicious fruit.
Some of these Latin-inspired watermelon favorites are just what we need on a hot day (like the agua fresca in a watermelon keg and jalapeño-watermelon pops), some are the perfect after-work cocktail (like the watermelon mojito and spicy watermelon daiquiri) and one is simply a refreshing dessert (the tropical watermelon sorbet). Either way, celebrate today with these 5 delicious recipes in honor of National Watermelon Day!
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What is your favorite way to cool down with watermelon? Will you be having some today on National Watermelon Day? Share with us in the comments below!
Watermelon Keg & Agua Fresca
Originally featured in our 5 Easy Latin foods for July 4th story, this one is so perfect I had to share it again today.
Ingredients: watermelon (Also: a spigot, apple corer)
Directions:
1. To make the watermelon stand up, slice a small small small amount off the bottom. Leave as much of the white as you can, and cut so the watermelon will stand up straight. Slice a bigger chunk off the top. It doesn’t have to be this big, but a big opening makes it easier to have your kid help scoop out the flesh.
2. Now scoop out the flesh. I removed it directly to the blender. Puree the watermelon. Run the blended watermelon through a strainer to get the seed bits and chunks out.
3. Use an apple corer to create a hole for your spigot. Screw that baby into place. To make watermelon agua fresca, mix the watermelon juice with the juice of half a lime (or more, to taste). Taste; if it needs more sweetness, add a tablespoon of sugar or simple syrup at a time. Pour it into your watermelon. If no children are present, add vodka. Done!
Recipe courtesy of Prudent Baby.
Watermelon Mojito
Ingredients: 8 large sprigs of fresh mint, 4 cups cubed seedless watermelon (3/4-inch cubes are perfect here), 1/2 cup simple syrup, Ice cubes (you'll need about 2 quarts), 2 cups white rum (I like D'Aristi rum from Yucatan), 1/2 cup fresh lime juice, Sparkling water or club soda
Directions: Set out eight tall 12-ounce glasses. Put the leaves stripped off a single sprig of mint into each glass–you'll need about 10 leaves for each drink–and top with 1/2 cup watermelon cubes. Divide the Simple Syrup among the glasses (1 tablespoon – 1/2 fl. oz. per glass). Use a muddler (or the handle of a wooden spoon or a long-handled iced tea spoon, though neither is anywhere near as effective) to crush the mint and watermelon, releasing their flavor into the syrup–the more muddling, the fuller the flavors. Fill each glass with ice. Measure in the rum (1/4 cup – 2 fl. oz. per glass) and the lime juice (1 tablespoon – 1/2 fl. oz. per glass). Use a long-handled iced tea spoon to mix everything together. Top off each glass with a little sparkling water or soda and you're ready to serve.
Recipe courtesy of Fine Cooking.
Jalapeño-Watermelon Pops
Ingredients: 3 cups fresh red or yellow watermelon cubes (chilled), 1/2 cup sugar, 1/4 cup fresh lime juice, 1 tablespoon light-colored corn syrup, 1 tablespoon liquid pectin, 1 large jalapeño pepper, halved and seeded, 2 teaspoons grated lime rind
Directions: Combine the first 6 ingredients in a blender, and process until pureed. Stir in lime rind. Pour into eight 3-oz. ice pop molds. Freeze 6 hours or until firm.
Recipe courtesy of MyRecipes.com.
Spicy Watermelon Daiquiri
Originally featured in our story on the 5 best daiquiris, I had to share this one again.
Ingredients: 3 1/2 cups fresh pineapple (cored and coarsely chopped), 16 cups Spiked Watermelon (recipe here), 5 cups Citrus-Ginger Infusion (recipe here), 30 cups ice, citrus-flavored vodka (as desired), fresh mint sprigs and straws, for garnish
Directions: Place the pineapple in a plastic container in the freezer until completely frozen, at least 3 hours. In a blender, combine 1 1/2 cups spiked watermelon, 6 tablespoons frozen pineapple, and 1/2 cup Citrus-Ginger Infusion. (Amount of infusion may be increased or decreased according to individual taste.) Blend on high speed until well-combined. Add enough ice to fill the blender, 3 cups, and additional vodka, as desired, and blend until smooth. Pour into tall chilled glasses or a pitcher. Repeat with the remaining ingredients, to make about 10 blenderfuls. Garnish with mint sprigs and serve with a long straw.
Recipe courtesy of Food Network.
Tropical Watermelon Sorbet
Ingredients: 1 piece (about 2 lb.) seedless watermelon, rind removed and flesh cut into 1-inch pieces to yield about 3 1/2 cups, 1 can (6 oz.) pineapple juice (chilled), 3/4 cup ginger ale (chilled), 1/3 cup fresh lime juice (from about 3 large limes), 1/2 cup grenadine (recommended: Rose's)
Directions: In a blender, blend the watermelon, pineapple juice, ginger ale, lime juice, and grenadine until smooth. Pour into an ice cream maker and freeze, according to the manufacturer's instructions, for about 35 minutes. Spoon into glasses or small bowls and serve.
Cook's Note: The ginger ale can be replaced with dark rum.
Recipe courtesy of Food Network.
