1. Watermelon Mint Sorbet
- 4 pounds of watermelon, seeded and scooped into big chunks (that’s the most that would fit in my blender)
- 1 tablespoon + 1 teaspoon raw (turbinado) sugar
- 3 limes, juiced
- 3 tablespoons white rum
- pinch sea salt
- 1 tablespoon + 1 teaspoon mint, chopped (I wish I had used more than pictured above!)
- Toss watermelon chunks, sugar, lime juice and rum in a blender. Pulverize the watermelon (to pulverize sounds like more fun than to purée, right?).
- Add the mint and blend until the mint is chopped into large flecks.
- Chill in refrigerator for 30 minutes.
- Pour mixture into your ice cream maker and process according to the manufacturer’s instructions.
- Transfer to an airtight container and freeze for a few hours. Serve.
2. “Glow from Within” Watermelon Juice
- 2 cups seedless watermelon, diced (approximately 1/4 small-medium size watermelon)
- 3/4 cup strawberries, hulled and diced
- 1 cup apple, cored and diced (approximately 1 medium size apple, I used a Gala)
- 1/2 cup cucumber, peeled, cored and diced (approximately 1 cucumber)
- 1 tablespoon filtered water
- 1 teaspoon lime juice
- Combine all of the ingredients in a Juicer but if you don’t have one a blender will do. (Steps 2-5 are if you are using a blender)
- Grab a large bowl or measuring cup and place a fine mesh strainer over top of it.
- Slowly pour a quarter of the mixture into the strainer and press with a spatula so that juice begins to drain.
- Continue this step until the rest of the mixture has been added to the strainer and pressed.
- Allow the pulp to sit for at least 10 minutes to get any extra juice out. I also stirred it occasionally to help get more out.
- Refrigerate for at least 30 minutes (or freeze for 10) before serving. This juice is best served extra cold and I personally like it over ice with a straw.
3. Three-Melon Mozzarrella Salad
- 3 cups cubed cantaloupe
- 3 cups cubed watermelon
- 3 cups cubed honeydew
- 2 tablespoons chopped fresh basil
- 2 tablespoons honey
- 8-ounce container mozzarella bocconcini, drained and cut in half
- 2 teaspoons minced jalapeno (optional)
- 1/2 teaspoon salt (I would do without the salt)