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Watermelon Sugar

Watermelon Sugar

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  • 1 jalapeño, halved lengthwise
  • 2 cups 3/4' cubes seedles watermelon
  • 6 tablespoons fresh lime juice
  • 6 tablespoons Simple Syrup
  • 1/4 cup mezcal or gold tequila

Recipe Preparation

  • Scrape stems, seeds, and veins from jalapeño into a small jar (reserve green flesh for another use). Add tequila; cover and let infuse for 15 minutes. Set a strainer over a small bowl. Pour tequila through strainer and discard solids.

  • Place watermelon cubes in a large pitcher. Using a muddler or potato masher, coarsely crush watermelon. Stir in lime juice, Simple Syrup, mezcal, and jalapeño tequila. Stir in 2 cups ice. Cover and refrigerate until chilled, about 2 hours.

  • Fill Old Fashioned glasses with ice. Divide cocktail among glasses and serve.

Photos by Ashley Rodriguez

Nutritional Content

One serving contains: Calories (kcal) 96.9 %Calories from Fat 0.0 Fat (g) 0.0 Saturated Fat (g) 0.0 Cholesterol (mg) 0.0 Carbohydrates (g) 8.6 Dietary Fiber (g) 0.2 Total Sugars (g) 7.3 Net Carbs (g) 8.4 Protein (g) 0.3 Sodium (mg) 0.9Reviews Section

Watermelon Granitas

This Watermelon Granita recipe has just three ingredients and is an ultra-delicious and simple way to cool off and refresh. With only 5 minutes of hands-on prep time, it’s a simple dish that you can whip together and have ready to go for hot summer days ahead.

Nothing screams summer more than refreshing icy snacks! Popsicles, ice cream, and other frozen treats are all the rage on warm summer days, no matter your age. But, have you ever tried granita? More exciting than water ice and less creamy than ice cream, granita is like shaved ice, but with a twist.

And, with only 3 ingredients, watermelon scraped ice is an easy peasy dish that takes everything you love about summer and freezes it up into a delightful cooling treat. It’s basically the most satisfying way to eat watermelon!

Courtesy of Real Food by Dad

Can't take the heat and humidity? Cool off with a homemade popsicle you can feel good about. Its short ingredient list and low sugar count knock the majority of packaged pops out of the water. The best part: These treats are extremely easy to make all you need is a watermelon and a few kiwis.

That's right two ingredients are all you need for these easy, delicious treats. Yep, the only ingredients in here are puréed watermelon and puréed kiwi. Just blend them together and freeze them for the perfect watermelon snack!

Get the recipe from Real Food by Dad.

Toasted Watermelon Seeds/Powder

Turn watermelon seeds into a delicious snack or nutritious powder that you can sprinkle on top of your salads, smoothies, proteins, etc. Roasted watermelon seeds are reminiscent of popcorn and have a sort of caramel-like taste. After toasting them on the stove, you cook them in a bit of saltwater, giving them a satisfying salty flavor alternatively, you can roast them in the oven with cooking spray and salt.


1 cup of watermelon seeds

1/8 teaspoon garlic powder (optional)

1/8 teaspoon smoked paprika (optional)


Soak the watermelon seeds in the water and salt.

Drain the water, and dry the seeds very well with a towel.

Toss the watermelon seeds with the olive oil and spices.

Roast in the oven for 15 – 20 minutes.

Remove from the oven and allow them to cool down completely. Store in an airtight container with a paper towel lining the bottom.

To make the seeds into powder, blend in a food processor and store in an airtight container.

Pickled Watermelon Rinds


2 (16-ounce) glass jars with lids

1 ½ cups apple cider vinegar

3-inch piece of ginger, broken

1 tablespoon pickling salt

1 teaspoon black peppercorns

2 cups watermelon rinds, green skin removed and chopped into 2-inch pieces


Add the water and sugar to a small saucepan and bring it to a boil until the sugar dissolves.

Add the ginger, salt, black pepper, cinnamon and watermelon rinds.

Cool it down and store it in an airtight glass jar in the refrigerator.

Watermelon Vinaigrette


2 cups organic watermelon (diced into cubes)

¾ cup avocado oil or olive oil

1 organic Medjool date (pitted)

2 tablespoons of lime juice or apple cider vinegar

⅛ teaspoon Himalayan pink salt

⅛ teaspoon cayenne pepper (optional)


Add all of ingredients into a blender and combine until smooth.

Taste and adjust seasonings and/or sweetener to your preference.

Store in an air-tight container. Stir before using, because it will separate.

Recipe Notes:

This recipe will make approximately two (2) cups of vinaigrette. Serving size is approximately two (2) tablespoons.

Chili Lime Watermelon Salad with Cotija Cheese, Herbs and Toasted Seeds


¼ teaspoon chili powder (or tajin for less spice)

3 tablespoons crumbled cotija cheese

1 tablespoon chopped fresh cilantro


Place the cubed watermelon into a large bowl.

Sprinkle with a pinch of salt and the chili powder (using more if you wish!).

Squeeze on the lime juice and top with the lime zest.

Add the crumbled cotija cheese and cilantro.

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Watermelon Granita

Place half the watermelon, half the lime juice, and half the sugar in a blender. Process until smooth, then pour into a separate bowl.

Repeat with other half of ingredients. Pour into same bowl as other batch.

Transfer mixture to a 9 x 13 baking dish. Freeze for two or three hours, then begin the process of lightly scraping the top, frozen layer. Return pan to freezer with the shaved ice on top remove a couple of hours later and continue scraping. Repeat the occasional scraping process until the entire mixture is shaved. Store, covered in plastic wrap, until serving.

Serve in pretty glasses with a twist of lime.

*Note: if you use a regular watermelon with black seeds, lightly blend the watermelon first, then push through a strainer to get rid of the seeds/seed particles. Then continue the recipe above.

It&rsquos so hot. I can hardly say anything beyond that. My back is dripping sweat, my brain is fried, and my garden is crying out for relief.

When it&rsquos this hot outside, granita is the perfect treat. And you know what? The name &ldquogranita&rdquo is unnecessarily sophisticated it&rsquos basically a glorified slushie. To make granita, you do nothing more than pour a fruity liquid into a pan, then place it in the freezer and use a spoon or fork to scrape the icy mixture as it freezes. It couldn&rsquot be simpler, and there are so many different varieties: just make a liquid out of any fruit, pour it in a pan, and freeze it. Boom! You&rsquove just made granita.

Here&rsquos a watermelon version. The color is gorgeous, the melon version shines through, and it just sings summer.

You need a watermelon. Try to get your hands on a seedless one makes things much easier.

Don&rsquot mess with me. I mean business.

Not pretty, but it doesn&rsquot really matter.

Next time I&rsquoll brandish my machete.

Cut up the watermelon however you like to do things. I&rsquom only using 1/3 to 1/2 of this one, so I&rsquom cutting it into nice pieces so the rest can be slurped down by the kids.

By the way, you might notice that I&rsquove been cooking/photographing grub up at the Lodge more and more lately. I&rsquove been doing big cooking days, doing new recipes for both PW Cooks and my next cookbook, and I&rsquove fallen in love with the light up there.

I have some funny tricks I&rsquoll show you on PW Photography later this week.

Next up, violently slice two limes in half&hellip

Get about eight cups of large chunks. You can see that this &ldquoseedless&rdquo watermelon actually has a few piddly seeds. But they&rsquore light and soft&ndashmuch more palatable than the big black suckers in standard watermelons.

Add the lime juice to the blender (or food processor).

Add some sugar. A little, not a lot, because you want the watermelon flavor to really shine through.

Pack the blender as full as it&rsquoll go&hellip

Then blend it up, piddly seed remnants and all.

Pour out about half the mixture into a bowl, then add the rest of the watermelon and blend it up.

About the seeds: I didn&rsquot mind just pulverizing the soft little seeds in the mixture. They absolutely disappeared, and there wasn&rsquot a speck of one in the finished granita. If you like, though, you can strain the liquid through a mesh strainer before freezing it. And of course, if you wind up using a regular watermelon with big black seeds, you&rsquoll definitely want to strain it first.

This all sounds complicated, but I promise it took all of fifteen minutes.

Maybe thirteen minutes and forty-seven seconds.

Once all the watermelon, lime juice, and sugar are blended together, just pour it into a 9 x 13 baking dish. Cover it with plastic wrap (I didn&rsquot, actually, because I&rsquom lazy) and freeze it for a good two or three hours for the first step.

Gently scrape the top layer with a spoon or fork.

It&rsquoll be more frozen around the sides.

After that&ndashand once you start to get close to the less-frozen middle, cover the pan and return it to the freezer for another couple of hours.

Repeat this process&ndashfreeze for a couple of hours, scrape, return to the freezer, freeze for a couple of hours, scrape, etc. Continue until it&rsquos all scraped!

Note that you can just skip all the in-between steps and freeze the whole thing before you start scraping, but I find that it&rsquos easier&ndashand less muscle-intensive&ndashto do it in stages.

For the final stage, I used a fork. There is no rhyme or reason to whether I use a fork or spoon. It just depends on whether the moon is in the seventh house that day.

Beautiful! The great thing about granita is that the light, scraped ice on top stays perfectly frozen in the freezer. It never clumps up or crystallizes or wigs out or messes up or has an existential crisis. It&rsquos always light, cold, and perfect.

Come to mama. The mercury&rsquos rising outside.

Confession: I was going to save this for my cookbook. But I have a really difficult time having new recipes in the hopper and not sharing them with you here. It&rsquos a problem I have. Send help immediately.

Make granita this week! Serve it in a pretty glass, serve it in a bowl&hellipor just snarf it down right out of the pan as you stand outside the freezer and try to cool down.

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How To Prepare Watermelon Rind For Cooking

The whole watermelon is edible, even the hard green outer peel. But the peel is still hard after cooking so it’s best to remove it. After you’ve removed the pink flesh of the watermelon, peel the watermelon rind slices with a potato peeler. Then, depending on the recipe, cut the watermelon rind into 1/2 inch cubes or french-fry like pieces.

If you don’t want to use the watermelon rind immediately, put it in cold or salted water and let it soak at room temperature or in the fridge until you’re ready to use it. Watermelon rind freezes well too!

1 medium-sized watermelon gives about 6 cups watermelon rind

1 cup diced watermelon rind weighs about 140g/ 5 oz


  • 2 cups seedless watermelon cubes [(1-in. pieces) from 1 small watermelon], plus more for garnish
  • ½ cup ice cubes
  • 6 tablespoons (3 oz.) white rum (such as Bacardi)
  • 6 tablespoons fresh lime juice (from 4 limes)
  • 6 tablespoons refrigerated watermelon juice (such as Simply Watermelon)
  • 2 tablespoons powdered sugar
  • ¼ teaspoon kosher salt
  • Lime wheels

Arrange watermelon cubes evenly on a rimmed baking sheet lined with parchment paper. Freeze until firm, at least 4 hours or up to 24 hours.

Process frozen watermelon, ice cubes, rum, lime juice, watermelon juice, powdered sugar, and salt in a blender until mixture is smooth, 30 to 45 seconds. Pour mixture evenly into 2 frozen rocks glasses. If desired, garnish with lime wheels and additional watermelon cubes. Serve immediately.

Watermelon Jam Recipe That Always Works

This watermelon jam is so simple to make, tastes amazing and turns out perfect every time! This is the only watermelon jam recipe you&rsquoll ever need!

If you are a beginner who wants a foolproof method of making watermelon jam, look no further! This is the easiest watermelon jam recipe on the Internet and it turns out perfect every time!

Since watermelon is naturally very watery, turning it into jam is not very straight-forward. If you take another type of jam recipe (for example, strawberry jam, peach jam, etc.) and just change the fruit to watermelon, it won&rsquot work :) After all, you want to end up with watermelon jam, not watermelon syrup. My recipe produces a real thick watermelon jam that&rsquos gorgeous red in color and tastes like extremely concentrated sweet watermelon! It&rsquos super easy to follow and only uses 4 ingredients!

With this homemade watermelon jam, you&rsquoll be tasting *summer* long after the summer is over! Preserving the summer watermelon flavor has never been easier when you have this simple jam recipe on your hands :) And if you are looking for another awesome way to preserve watermelons, check out my pickled watermelon slices recipe &ndash it&rsquos pretty unique in a sense that it pickles the actual watermelon, not just the rind!

Making watermelon jam is super easy. All you need to do is puree the watermelon flesh in a blender or food processor, then put it in a pot, add sugar, lemon juice and pectin, then boil for 20 minutes and you are done!

Watermelon Rind Pickles

The classic Southern watermelon rind pickle is as good as ever, and there are plenty of ways to play with the seasoning: try adding ginger and celery seeds, or red pepper and star anise.

This recipe for a no-waste watermelon gazpacho is garnished with a stripped-down watermelon rind pickle, which you can also use for lots of other things, like summer cheese plates, salsa, or as part of a chopped salad:

Watch the video: Harry Styles - Watermelon Sugar Official Video (May 2022).