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Title: Watermelonade
Categories: Five, Beverages, Fruits, Citrus
Yield: 16 Servings

12 lb Seedless watermelon
1/4 c Sugar; divided
4 ts Fresh lemon juice; divided
16 c Ice cubes; divided

Garnish: lemon slices; mint sprigs

Cut watermelon flesh into 2" chunks and discard rind.
Purée one fourth of watermelon in a blender with 1 Tbsp
sugar, 1 tsp lemon juice, 4 cups ice, and a pinch of
salt. Strain through a fine-mesh sieve into a large
bowl, discarding solids. Make 3 more batches. Add sugar
to taste if desired and serve over ice.

Cooks' note: Watermelonade can be made 1 day ahead and
chilled, covered. Drink will separate; re-blend before
serving.

Recipe by Ruth Cousineau

Gourmet | June 2008

Makes about 1 gallon (serves 16)

MM Format by Dave Drum - 10 July 2008

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Title: Watermelon Fire & Ice Salsa
Categories: Salsa, Fruits, Chilies
Yield: 6 Servings

3 c Chopped watermelon
1/2 c Bell pepper; chopped
2 tb Lime juice
1 tb Chopped cilantro
1 tb Chopped green onion
2 tb Jalapeno; chopped
1/2 ts Garlic granules
Salt

Combine all ingredients. Cover and refrigerate 1
hour. Serve on sliced oranges or cheese-filled
manicotti. Or, top 1 cup sour cream with 1 cup salsa
and serve with chips.

FROM: Light & Easy Meals from Family Circle; August 92

From: http://www.recipesource.com

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Title: Watermelon Gazpacho
Categories: Soups, Fruits, Squashm chi
Yield: 6 Servings

4 c (heaping) diced seedless
- watermelon
1 English cucumber; diced,
- reserve half
3 md Tomatoes; diced, reserve
- half
1 sm Red bell pepper; diced,
- reserve half
1/3 c Chopped green onions;
- reserve half
1 cl Garlic
sm Handful basil
3 tb (to 4 tb) red wine vinegar
3 tb Olive oil; more to drizzle
1 ts (to 2 ts) sea salt; to taste
1/2 ts Fresh ground black pepper
1/2 Jalapeno; stemmed, seeded,
- chopped, opt
Diced avocado; opt
Micro greens; opt, garnish

Set aside the reserved half of the chopped cucumber,
tomatoes, red pepper and green onions and place the
remaining half in a blender. Add the watermelon, garlic,
basil, vinegar, olive oil, salt, pepper and jalapeno
pepper, if using. Blend until smooth. Taste and adjust
seasonings.

Pour into a large bowl (or small individual jars, as
pictured) and stir in the reserved chopped vegetables.

Chill for 3 to 4 hours or overnight.

Drizzle with olive oil and garnish with diced avocado
and/or micro greens, if desired, before serving.

Jeanine Donofrio, Austin, Texas

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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