[pinit] I’m not even sure if this entirely worthy of being its own recipe, but I can’t stop myself from talking about it. Years and years ago, we used to go to this great little casual restaurant in Manhattan a bunch and they had this great watermelon lemonade on the menu. I have tried and tried again to nail the right tart-sweet balance, and never hit a home run.
Until now. And I had to share.
Oh, and you don’t have to have to strain the watermelon puree, but it really makes all the difference. Keep this at the ready by not blending up the watermelon slushie until right before serving.
Like this recipe?
Prep time:Cook time:Yield:6 servings
Ingredients
1 cup (8 fluid ounces) strained fresh-squeezed lemon juice (from about 8 lemons)
4 ounces simple syrup*
3 cups (24 fluid ounces) cold water or sparkling water
*To make simple syrup, simmer equal parts granulated sugar and cool water for about 2 minutes, or until the sugar has completely dissolved. Do not boil the water, or you will cook the sugar. Sugar in the Raw is my choice for making most simple syrups as it dissolves most completely.
Directions
In a large pitcher or blender, place the lemon juice, simple syrup and water, and mix or blend to combine well. Pour the lemonade in a large pitcher and place in the refrigerator to chill.
Place the frozen watermelon cubes in a blender and blend until slushed, adding as much of the lemonade as necessary to blend the cubes.
Pour chilled glasses 3/4 of the way full with lemonade, and top with a few spoonfuls of the watermelon puree. Serve immediately.
This looks wonderful!! On a side note, I CANNOT WAIT until our book comes out!! Your books are my go-to’s — they are insightful, without being overwhelming and your style of writing is wonderful — with that dry sense of humor coming out! :).
My question is: in your new book, will you touch on sourdough breads? I know you have a recipe for that and a starter in your 1st book, but I am curious if you will delve onto it further in your bread book and whether you will have instructions using a Wild Yeast starter?
Thank you so much, Tammy! I’m so glad the books have been useful. And that I’m funny to someone other than myself (which I sometimes suspect). ;)
I have an answer for you … and it is going to make you VERY happy. Not only do I touch on sourdough breads, but there are detailed directions for creating a wild yeast starter and a whole chapter of breads made with it! Those recipes require no commercial yeast at all, and include everything from No-Rye Rye Bread and Pumpernickel Bread to Sourdough Bagels and Soft Pretzels. I have a feeling you’re going to really, really like this book. :)
xoxo Nicole
Tammy
August 7, 2013 at 2:29 PM
OK. Done. I am pre-ordering the book!!! Yay!! thanks for all you do! I just made my own wild yeast starter 2 days ago with Sorghum, water and 2 cabbable leaves. Its ‘abubblin’ away so I hope it works!!
I am VERY Happy INDEED!!
Thank you so much, Tammy! I’m so glad the books have been useful. And that I’m funny to someone other than myself (which I sometimes suspect). ;)
I have an answer for you … and it is going to make you VERY happy. Not only do I touch on sourdough breads, but there are detailed directions for creating a wild yeast starter and a whole chapter of breads made with it! Those recipes require no commercial yeast at all, and include everything from No-Rye Rye Bread and Pumpernickel Bread to Sourdough Bagels and Soft Pretzels. I have a feeling you’re going to really, really like this book. :)
xoxo Nicole
Tammy
August 7, 2013 at 6:29 PM
OK. Done. I am pre-ordering the book!!! Yay!! thanks for all you do! I just made my own wild yeast starter 2 days ago with Sorghum, water and 2 cabbable leaves. Its ‘abubblin’ away so I hope it works!!
I am VERY Happy INDEED!!
Michelle
August 5, 2013 at 5:12 PM
Oh, yum! I think it is worthy of being its own recipe- looking forward to making this!
HELLO! I’m Nicole! I make gluten-free food enjoyable & affordable. If they can make it with gluten, we can make it without. That’s a promise!
Comments are closed.
This looks wonderful!! On a side note, I CANNOT WAIT until our book comes out!! Your books are my go-to’s — they are insightful, without being overwhelming and your style of writing is wonderful — with that dry sense of humor coming out! :).
My question is: in your new book, will you touch on sourdough breads? I know you have a recipe for that and a starter in your 1st book, but I am curious if you will delve onto it further in your bread book and whether you will have instructions using a Wild Yeast starter?
Thanks for your books and blog!!
-Tammy
Thank you so much, Tammy! I’m so glad the books have been useful. And that I’m funny to someone other than myself (which I sometimes suspect). ;)
I have an answer for you … and it is going to make you VERY happy. Not only do I touch on sourdough breads, but there are detailed directions for creating a wild yeast starter and a whole chapter of breads made with it! Those recipes require no commercial yeast at all, and include everything from No-Rye Rye Bread and Pumpernickel Bread to Sourdough Bagels and Soft Pretzels. I have a feeling you’re going to really, really like this book. :)
xoxo Nicole
OK. Done. I am pre-ordering the book!!! Yay!! thanks for all you do! I just made my own wild yeast starter 2 days ago with Sorghum, water and 2 cabbable leaves. Its ‘abubblin’ away so I hope it works!!
I am VERY Happy INDEED!!
Thank you so much, Tammy! I’m so glad the books have been useful. And that I’m funny to someone other than myself (which I sometimes suspect). ;)
I have an answer for you … and it is going to make you VERY happy. Not only do I touch on sourdough breads, but there are detailed directions for creating a wild yeast starter and a whole chapter of breads made with it! Those recipes require no commercial yeast at all, and include everything from No-Rye Rye Bread and Pumpernickel Bread to Sourdough Bagels and Soft Pretzels. I have a feeling you’re going to really, really like this book. :)
xoxo Nicole
OK. Done. I am pre-ordering the book!!! Yay!! thanks for all you do! I just made my own wild yeast starter 2 days ago with Sorghum, water and 2 cabbable leaves. Its ‘abubblin’ away so I hope it works!!
I am VERY Happy INDEED!!
Oh, yum! I think it is worthy of being its own recipe- looking forward to making this!
Thanks, Michelle! :)
xoxo Nicole
I love it when you post 2 in one day!! this looks wonderful! Thanks for sharing.
Thanks, Jennifer. :)
xoxo Nicole