8 oz. fresh mozzarella, cut into slices
6-8 large fresh basil leaves
2 cups watermelon balls
cracked black pepper, if desired
for the balsamic glaze-
2 tablespoons sugar
2 tablespoons balsamic vinegar
Line serving platter with slices of mozzarella. Top with basil leaves, watermelon and black pepper.
To make the glaze- gently stir sugar and vinegar together in a small skillet. Simmer over medium heat to melt sugar. After about one minute, it should thicken. Remove from heat and cool slightly.
Drizzle over top of salad and serve. Yield: 4 side servings, 2 full servings Prep Time: 13 minutes Cook Time: 2 minutes Total Time: 15 minutes
2 teaspoons sugar
1 lime wedge
3 1/2 cups cubed seeded watermelon
1/2 cup tequila (or Broadslab Moonshine)
2 tablespoons sugar
3 tablespoons fresh lime juice
1 tablespoon Triple Sec
Lime wedges or watermelon balls
Place 2 teaspoons sugar in a saucer. Rub the rims of 6 glasses with 1 lime wedge; spin rim of each glass in sugar to coat. Set prepared glasses aside.
Combine watermelon, *tequila, lime juice, and Triple Sec in a blender; process until smooth. Fill each prepared glass with 1/2 cup crushed ice. Add 1/2 cup margarita to each glass. Garnish with lime wedges or melon balls, if desired.
*If you have the chance to try our local Broadslab Moonshine, their shine can replace the tequila in this drink very nicely!
Watermelon cream popsicles are easy to make and better than any store bought product. Kids will love them.
2 1/2 cups watermelon puree (make watermelon puree by putting watermelon chunks in a blender or food processor)
3/4 cup heavy cream (can substitute with other milk options)
1/2 cup milk
1/8 teaspoon salt
1/4 teaspoon vanilla extract
Combine all the ingredients and combine well using either the blender or food processor (after creating the watermelon puree). Pour into Popsicle molds and freeze until hard. Enjoy!
1 pound watermelon rind (from a 3-pound piece watermelon)
3 tablespoons plus 1 teaspoon coarse salt
1 1/2 cups cider vinegar
1 1/2 cups sugar
2 tablespoons pickling spice
1. Using a vegetable peeler, peel outer skin and tough green layer from watermelon rind; cut rind into 2-by-1/2-inch strips.
2. In a medium saucepan, combine 5 cups water with 3 tablespoons salt; bring to a boil. Add rind. Cook at a rapid simmer over medium-high until crisp-ender, about 5 minutes. Drain, and transfer to a heatproof bowl (reserve saucepan).
3. In reserved saucepan, combine vinegar, sugar, pickling spice, remaining teaspoon salt, and 1 cup water. Bring to a boil, stirring to dissolve sugar and salt; pour hot liquid into bowl with rind. Use a small plate to submerge rind into liquid. Let cool to room temperature. Transfer to a container; cover and refrigerate in liquid at least 2 hours and up to 2 weeks.