Recipe: Adult drink easily can be a kid-friendly refresher, too
Too hot to bake, and the air's too yucky to be outside. Yet it's Labor Day weekend, the traditional end of summer. So celebrate with the ultimate summer fruit -- watermelon -- in an easy and very cool margarita cocktail.
Watermelon growers must have had a good year, because the stores and markets have been full of them. I snagged a big Vierra Farms black watermelon for a great price, but had to wait to break it down because my refrigerator was packed.
When I finally had some space available, I decided to turn one half of the melon into melon balls while collecting the juice for this drink, which I adapted from a recipe on the New York Times Cooking site. Watermelon is practically liquid, anyway, so that went pretty fast. I only had to watch for seeds, since this variety is a seeded one.
But alternatively you can cut the rind off a hunk of melon, chop it into chunks, toss the chunks into a blender, then strain out any seeds and the mushy solids. Do this ahead of time and the cocktail goes together quite easily.
Have plenty of limes on hand, since fresh lime juice balances the sweet melon perfectly.
A note on the liquor ingredients: The tequila plus Cointreau makes it taste like a traditional margarita. If you'd rather have more fruit flavor than alcohol, skip the Cointreau, but increase the tequila by 1/2 ounce and the watermelon juice by 1 ounce.
And if your kids want to join the party, a nonalcoholic variation follows the main recipe.
Watermelon margarita
Adapted from the New York Times
Serves 1
Ingredients:
Ice, as needed
3 ounces fresh watermelon juice
1 ounce tequila (clear or "silver" variety preferred)
1 ounce Cointreau (optional, see note above)
1 ounce fresh lime juice, rinds reserved
For glass and garnish:
Fine sea salt
Watermelon balls
Cross-wise slices of jalapeño
Instructions:
Prepare the glass by running a reserved lime juice rind along the rim of the glass, then dipping the rim into a flat saucer containing the sea salt. Put the watermelon balls and the jalapeño slice on a toothpick for the garnish.
Make the drink: Fill a cocktail shaker with ice. If you don't have a shaker (I don't), try using a clean liter-size reusable hydration bottle; the drink opening makes a decent strainer.
To the shaker, add the watermelon juice, tequila, Cointreau (if using) and lime juice. (If you want a spicy bite to your drink, toss a jalapeño slice into the shaker, too.) Shake to combine.
Add ice to the prepared glass. Strain the drink into the glass. Add the prepared garnish, and raise the glass in a toast to the end of this long, hot summer.
Non-alcoholic version: In the shaker with ice, combine 4 ounces watermelon juice and 1 ounce lime juice. Shake and pour into a glass with ice. Add enough sparkling water, lemon-lime soda or ginger ale to fill the glass. Garnish with melon balls, if desired.
Comments
0 comments have been posted.Sacramento Digs Gardening to your inbox.
Sites We Like
Garden Checklist for week of April 21
This week there’s plenty to keep gardeners busy. With no rain in the immediate forecast, remember to irrigate any new transplants.
* Weed, weed, weed! Get them before they flower and go to seed.
* April is the last chance to plant citrus trees such as dwarf orange, lemon and kumquat. These trees also look good in landscaping and provide fresh fruit in winter.
* Smell orange blossoms? Feed citrus trees with a low dose of balanced fertilizer (such as 10-10-10) during bloom to help set fruit. Keep an eye out for ants.
* Apply slow-release fertilizer to the lawn.
* Thoroughly clean debris from the bottom of outdoor ponds or fountains.
* Spring brings a flush of rapid growth, and that means your garden is really hungry. Feed shrubs and trees with a slow-release fertilizer. Or mulch with a 1-inch layer of compost.
* Azaleas and camellias looking a little yellow? If leaves are turning yellow between the veins, give them a boost with chelated iron.
* Trim dead flowers but not leaves from spring-flowering bulbs such as daffodils and tulips. Those leaves gather energy to create next year's flowers. Also, give the bulbs a fertilizer boost after bloom.
* Pinch chrysanthemums back to 12 inches for fall flowers. Cut old stems to the ground.
* Mulch around plants to conserve moisture and control weeds.
* From seed, plant beans, beets, cantaloupes, carrots, corn, cucumbers, melons, radishes and squash.
* Plant onion sets.
* In the flower garden, plant seeds for asters, cosmos, celosia, marigolds, salvia, sunflowers and zinnias.
* Transplant petunias, zinnias, geraniums and other summer bloomers.
* Plant perennials and dahlia tubers for summer bloom.
* Mid to late April is about the last chance to plant summer bulbs, such as gladiolus and tuberous begonias.
* Transplant lettuce seedlings. Choose varieties that mature quickly such as loose leaf.