WATERMELON PRESERVES
A wonderful watermelon preserve that will keep the flavor of summer handy all year. Great on toast or English muffins.
Provided by Lesa Caruso
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h25m
Yield 40
Number Of Ingredients 3
Steps:
- Remove the green rind of the melon, and dice the white part into small cubes, leaving the red flesh mostly intact. Remove seeds.
- In a heavy stockpot, combine 4 cups of the prepared watermelon, sugar and lemons. Bring to a boil over medium heat, and let the mixture boil slowly for 2 hours, stirring occasionally. The temperature of the mixture should be at 220 degrees F (105 degrees C) so the jam will set.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Nutrition Facts : Calories 66.5 calories, Carbohydrate 17.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 0.5 mg, Sugar 16.4 g
WATERMELON MARTINI
Provided by Sandra Lee
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a small saucepan combine the sugar with 1/2 cup water. Bring to a boil over medium heat, then remove from the heat and let cool.
- In a blender add the watermelon, 2 tablespoons of the sugar syrup and the lemon juice and puree until smooth. Strain through fine mesh sieve into a bowl and discard the pulp.
- Fill a pitcher with ice, add the watermelon mixture and stir until chilled. Pour into chilled martini glasses and top with seltzer. Add vodka, if desired.
HOMEMADE LEMON MARMALADE
This lemon marmalade calls for just three ingredients. Although the recipe is simple, it takes time to carry out, but the end result is worth it.
Provided by Peggy Trowbridge Filippone
Categories Brunch Breakfast Snack Jam / Jelly
Time 5h55m
Yield 48
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- Using a vegetable peeler, remove the yellow part of the lemon peel in strips. Cut strips into 1 x 1/8-inch pieces.
- With a knife, cut off any remaining white membrane, or pith, from peeled lemons.
- Cut peeled lemons crosswise into 1/4-inch-thick slices.
- In a heavy, non-aluminum 5-quart kettle or Dutch oven , combine lemon peel, sliced fruit, and water. Cover and refrigerate for 3 to 4 hours.
- Place lemon mixture over high heat and bring to a boil, stirring frequently.
- Reduce heat to low; cover and simmer, stirring occasionally, until lemon mixture is soft, about 1 hour.
- Add sugar to lemon mixture and increase heat to medium-high; stir until sugar dissolves.
- Heat to boiling and reduce heat just so mixture boils gently. Boil uncovered, stirring frequently, until a candy thermometer registers 220 F, or 45 to 60 minutes have passed, and mixture has thickened.
- Prepare 3 (1-pint) canning jars with their lids and bands for processing, following manufacturer's directions.
- Spoon marmalade into hot jars, leaving 1/4-inch space at the top of the jars.
- Wipe jar rims clean. Seal with lids and bands.
- Process jars in a boiling water bath for 15 minutes.
- Cool jars on a wire rack. Label and store in a cool, dry place.
Nutrition Facts : Calories 89 kcal, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 20 g, Fat 0 g, ServingSize 3 pints (96 servings), UnsaturatedFat 0 g
WATERMELON MARGARITA
Steps:
- In a blender, puree the watermelon and sugar until smooth. Pour the puree through a fine mesh strainer. Transfer the liquid to a pitcher and add the lime juice, tequila and 4 ounces of the Triple Sec. Stir to combine.
- In a shallow dish, combine the kosher salt with the chili powder. In a second small plate, add the remaining 1-ounce of Triple Sec. Dip the rims of 4 margarita glasses in the Triple Sec, then coat them in the salt and chili mixture. Divide the margarita between the 4 glasses and garnish each with a lime wedge.
WATERMELON MARTINIS
Provided by Bobby Flay
Time 4h15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Bring the sugar and water to a boil in a small saucepan and cook until the sugar has completely dissolved. Let cool.
- In a food processor, puree the watermelon flesh. Add a little of the sugar syrup to sweeten, to taste. Pour the pureed watermelon into 2 empty ice cube trays and freeze for at least 4 hours.
- In a blender combine the frozen watermelon cubes, more simple syrup, to taste, lemon juice and vodka, melon liqueur and blend until smooth. Pour into 8 frozen martini glasses and garnish with a lemon twist.
WATERMELON LEMONADE
Refreshing and different lemonade for your next backyard bbq or potluck function. Easily doubled or tripled for larger groups.
Provided by Karen From Colorado
Categories Beverages
Time 15m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 3
Steps:
- Place watermelon in a blender or food processor.
- Cover and blend on medium speed until smooth.
- Place lemonade concentrate and water in a large pitcher or punch bowl.
- Add watermelon.
- Mix well.
- Garnish with additional watermelon if desired.
Nutrition Facts : Calories 173.5, Fat 0.7, Sodium 8.5, Carbohydrate 44.1, Fiber 0.6, Sugar 38.7, Protein 0.8
ABSOLUTELY FAIL-PROOF EASY MARMALADE
This recipe was printed in the Jerusalem Post last week, and it's from Lynette Levius of Netanya, Israel. I haven't tried it yet, but plan to make a batch this weekend. February 2010: Since posting this recipe I've made it several times each winter (winter is citrus seaon here). It's a wonderful recipe, totally fail-proof as the title says. It's great on toast and makes a wonderful gift. I especially love a 50/50 orange/clementine mix, a rich citrus flavor with an intense orange color.
Provided by Mirj2338
Categories Lemon
Time 30m
Yield 5 jars
Number Of Ingredients 2
Steps:
- Take the 6 citrus fruits and wash well, removing any blemishes.
- Cut into quarters, and place in a food processor.
- Chop until finely ground, skin and all.
- For an optional extra add some crystallized ginger.
- Boil with the 1 kilo of sugar, stirring occasionally with a wooden spoon, for 20 minutes.
- It splatters, so be careful.
- This quantity fills about 5 x 340 gram jars.
- Do not double the ingredients, rather make two batches.
- It never goes dark and lasts for up to 6 months in the refrigerator without the need to sterilize the bottles.
FROZEN WATERMELON MARGARITAS
Steps:
- Place watermelon in a food processor and process until smooth. Pour the pureed watermelon into 2 empty ice cube trays and freeze until firm, at least 4 hours. Place 8 martini glasses in the freezer to chill.
- Place 2 cups of the watermelon ice cubes and the remaining ingredients in a blender and blend until smooth. Pour into 4 glasses and repeat with the remaining ingredients. Garnish each glass with a watermelon wedge.
WATERMELON MARMALADE
Make and share this Watermelon Marmalade recipe from Food.com.
Provided by eboyd
Categories Melons
Time 20h
Yield 6 half pints, 1 serving(s)
Number Of Ingredients 7
Steps:
- Trim green skin and pink pulp from the thick watermelon rind.
- Chop rind and measure out 6 cups; then soak chopped rind in water for 18 hours In preserving kettle, combine rind, soaking water and all remaining ingredients.
- Cook over low leat stirring frequently until the jelly reaches 220-222F or until the syrup sheets when droped from a spoon.
- This takes about 1 1/2 hours.
- Ladle into hot sterilized jars and seal immediately.
FROZEN WATERMELON MARGARITA
Remember to put the watermelon in the freezer the night before to make these frozen margaritas. They're ideal for a summer garden party
Provided by Liberty Mendez
Categories Drink
Time 10m
Number Of Ingredients 8
Steps:
- Put the watermelon pieces in a freezerproof container and freeze overnight until solid. The next day, prepare the garnish for the rim of each glass. Combine the sea salt flakes, sugar, chilli flakes and lime zest in a small bowl. Set aside.
- When you want to serve, put the frozen watermelon, tequila, triple sec, lime juice and honey in a food processor or blender and blitz until smooth. Run a lime wedge around the rims of four glasses, then dip in the garnish mix. Pour the drink into the glasses. Serve immediately.
Nutrition Facts : Calories 201 calories, Fat 1 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 21 grams sugar, Fiber 0.3 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
WATERMELON LIMEADE
Wow! This flavor-packed limeade is a real thirst quencher during the dog days of summer, when watermelon is at its best. Should a festive occasion arise, it also makes a wonderful margarita mixer when paired with premium white tequila.
Provided by Emeril Lagasse
Categories HarperCollins Drink Drinks Non-Alcoholic Watermelon Lime Juice Summer No-Cook Quick and Healthy Quick & Easy
Yield Serves 4-6 (about 5 cups)
Number Of Ingredients 4
Steps:
- Place half of the watermelon cubes in a blender and process until smooth. Strain through a fine-mesh sieve set over a large bowl; discard the solids. Repeat with the remaining watermelon cubes. You should end up with about 1 quart of watermelon juice.
- Add the lime juice and sugar to the watermelon juice, and stir until the sugar has dissolved. Taste, and add more sugar if necessary. Transfer the limeade to a nonreactive pitcher and refrigerate until thoroughly chilled.
- Serve over ice in tumblers, with lime slices for garnish.
WATERMELON MARGARITA
Mixing cocktails may seem intimidating, but it's actually quite intuitive once you understand how to balance the alcohol, sweetness and acidity. In "3-Ingredient Cocktails" (Ten Speed Press, 2017), Robert Simonson presents the formula for a perfect margarita: 1½ ounces tequila, 1 ounce Cointreau and 3/4 ounce lime juice, shaken and served. Even easier to memorize, this version uses 6 ounces fresh watermelon juice - a sweet but subtle nod to summer - and 2 ounces each tequila, Cointreau and lime juice. Be sure to taste and add more watermelon juice if your margarita is too boozy, and extra lime juice or even a pinch of salt if it's too sweet.
Provided by Alexa Weibel
Categories cocktails
Time 5m
Yield 2 drinks
Number Of Ingredients 8
Steps:
- Prepare the salted rim, if using: In a small shallow bowl or plate, combine the sea salt and Tajín. Set aside.
- In a shaker filled with ice, combine the watermelon juice, tequila, Cointreau (if using), lime juice and jalapeño (if using). Shake to combine. (Note: The watermelon flavor shines brighter without the Cointreau, but the liqueur takes the drink into more traditional margarita territory. If you'd like to compare, first try the mixture without, the liqueur, then add 1 ounce of it per serving.)
- Using one of the squeezed lime halves, run it along the rim of two rocks glasses, then dip the rims into the salt mixture. Fill the glasses with ice, then strain the margaritas into the glasses and enjoy immediately.
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