Kids Dish

Watermelon is the perfect summer snack. It’s sweet, it’s juicy and since it’s mostly water it’s an excellent thirst quencher on a hot summer day. Watermelon is also packed with some of the most important antioxidants in nature. It is an excellent source of vitamin C and a very good source of vitamin A, notably through its concentration of beta-carotene. Pink watermelon is also a source of the potent carotenoid antioxidant, lycopene which is also advertised as being present in ketchup, so it must be good.

Watermelon has been on sale lately at the supermarket, and though I do my best to stick to local, seasonal fruits I haven’t seen any watermelon yet and I haven’t been able to resist the allure. Sadly, my inability to resist has led to the purchase of some mediocre watermelon. It’s not bad, but it’s not good enough so we eat it plain, but not with enthusiasm. I needed to do something with half of a largish watermelon. I’d used half for watermelon salsa which was also sadly mediocre and couldn’t figure out what recipe wouldn’t be hindered by not so great watermelon. Then I found it: Watermelonade.

This recipe requires some prep but once the prep is done you’ll have enough on had for a large pitcher and then some. This is a delicious pink drink that kids will love. Add gin for the parents and have a nice cocktail hour.

7 cups cubed, seeded watermelon (about half of a medium sized watermelon)
1 cup lemon juice
1 cup simple syrup*
3 tablespoons grenadine
3 cups ice
1 cup gin (optional, but recommended for those of age)

Combine ingredients and blend until slushy. Serve with lemon wedges and sprigs of mint.

Alternately, puree the watermelon in a food processor and strain over a fine mesh sieve. Combine watermelon juice with other ingredients and serve over ice.

*Simple syrup is usually one part sugar to one part water. For this recipe I used two parts water (2 cups) to one part sugar(one cup) so it wouldn’t be overly sweet. There was plenty leftover for more watermelonade. To make it combine in a pot over medium heat. Stir sugar and water until sugar dissolves and boil for 2 minutes.
refrigerate for a few hours or overnight before using.