Watermelon Three Ways
There’s nothing quite like biting into some freshly cut watermelon on a sunny spring day, but contrary to popular belief, the humble watermelon is pretty versatile. From sorbet to iced tea, let us show you how you can get the most out of this tasty fruit.
This is perfect for an after school (or work) snack. All you need is ¾ a cup of sugar, ½ cup of water, ¼ cup of lemon juice and 3-4 cups of watermelon. Heat the sugar, water and lemon juice over medium heat until the sugar has dissolved. Remove and cool. Pop the watermelon in a blender, pour in the chilled syrup. Then when it’s all mixed in, pour it in an air-tight container and freeze overnight. For extra zest, add a squeeze of lime and a bit of mint when serving.
Watermelon Iced Tea
A refreshing drink that’s best enjoyed on a warm day out, we can’t go past this recipe for watermelon iced tea. Cut your watermelon into 4 cups then puree in batches until the consistency is smooth. Strain into a pitcher, then refrigerate overnight. Boil 3 cups of water in a saucepan and add 4 tea bags and a tablespoon of honey. Let it steep for 4 minutes, then take the bags out and take off the heat. Add some mint leaves into the water if you like, then cover and refrigerate until cold. When you’re ready to serve, add the tea to the watermelon juice and serve in tall clear glasses – decorative jars.
This recipe is super easy and tastes delicious. It’s a great appetiser before a barbecue lunch or dinner – even great for picnics. Grab your watermelon and cut the flesh into small square cubes. On a skewer, add one square of watermelon, then a thin slice of prosciutto folded, followed by a cube of feta. Repeat the process until desired and drizzle balsamic vinegar lightly over the top before serving.