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Jul 10, 2009 12:54 PM

Watermelon Juice?

I had an extra watermelon that I juiced using a food mill. The result was a couple of quarts of spectacularly beautiful and very tasty watermelon juice. But I'm unsure what to do with it. I went ahead and froze it in ice cube trays and am pretty sure it's going to end up in some cocktails. Does anyone have some suggestions, cocktails or otherwise?

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  1. Watermelon lemonade with vodka. Yum squared.

    1. This is a summer fav at my house!! It's easy and yummy!! Good luck

      •1 cup watermelon juice (press watermelon through a sieve or cheesecloth)
      •1/2 cup (4 oz) Vodka
      •1/4 cup simple syrup (sugar)
      •juice of 1 lime
      •3 tablespoons salt (optional)
      •3 tablespoons sugar (optional)
      •Watermelon slices, for garnish (optional)
      Makes 2 servings.
      Mix together the sugar and salt if using. Wet the rim of a chilled martini glass with a piece of watermelon. Dip the rim into the sugar and salt mixture. Repeat for other glass.

      Place the watermelon juice, vodka, lime juice, and simple syrup into a cocktail shaker. Top with ice. Shake well.

      Pour contents through strainer into martini glasses.

      Garnish with a wedge of watermelon if desired.

      1. Ethanol production?

        I'm just kidding. Just d\rink it, straight. It's one of my favorite juices to drink without any further fussing.

        If you haven't strained out the pulp, it would work in a watermelon or watermelon and cucumber gazpacho. Or watermelon sorbet:

        And watermelon mohitos and margaritas are always a hit.

        1. tequila and watermelons get on just fine.

          This month's Gourmet has a tasty watermelonade, that is a great base for various spirits, including aged rum imo:

          1. It's a popular and refreshing drink in Mexico, called jugo de sandia. (It's been on my profile a long time). Additionally, it works well at happy hour with clear rum and muddled mint or chopped chaya, and a squeeze of lime. It shouldn't need sweeteners.