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Mark Thomas. Celebrate the best of the summer season with a cool, refreshing fruit gazpacho. The sweet melon perfectly pairs with the savory flavors garlic and vinegar rounding out this cold ...
It’s easy, fun, and adds a fun twist to the same old watermelon recipes. Related: The Chef-Approved Way to Make the Best-Ever Strawberry Lemonade View the original article to see embedded media.
1 cup champagne vinegar; 1 / 4 cup sugar, plus more for sprinkling; kosher salt; 2 jalapeños, seeded and very thinly sliced; 1 large shallot, very thinly sliced; 6 3-inch squares of seedless ...
1. In a blender, puree the watermelon with the sugar until smooth. Stir in the mint, lemon zest and salt. Pour the puree into 8 popsicle molds or 2 standard ice cube trays (insert popsicle sticks halfway through freezing) and freeze until hard, about 3 hours.
Peel and coarsely chop the watermelon. You should have about a quart of watermelon pieces. Purée the watermelon, leaving chunks if you like, as long as they’re small enough to pour into the molds. You should have about 2 1/4 cups (18 fl oz) of purée. Transfer the puréed watermelon to a bowl or measuring pitcher with a pouring spout.
Purée the watermelon in a blender until completely smooth. Pour the blended watermelon through the strainer, pressing on the solids to extract as much juice as possible. You should have about 2 cups.
Maximize the summer’s bounty by including lots of seasonal fruits and vegetables like watermelon, grapes, strawberries, bell peppers, and cucumbers. Prep them at home to have easy picnic finger ...
We like ours topped with fresh fruit—juicy berries, sweet bananas, or fragrant pears work great—and crunchy granola, but feel free to get creative! Make a big batch and then change it up all ...