watermelon — Recipes — Savannah Makes

Truth be told I pretty much avoid alcohol Monday through Friday unless I am celebrating a special occasion—even then I am a one drink with dinner kind of girl. But yesterday I got a hankering for the watermelon juice that I typically make myself in the summer afternoons (think of an agua fresca!) where you basically just blend watermelon and ice together (so refreshing and hydrating). As I started blending the watermelon though, the proverbial creative juices really started flowing and all of the country songs involving alcohol-soaked watermelons at church picnics started playing in my head: I decided this juice needed a kick and a twist! My husband, seeing me pouring out a shot of vodka, walked by the kitchen laughing and said, “Quarantine has changed you!” I told him to hold onto his socks, and into the blender went the vodka. Next, I decided on lime juice, simple syrup, and mint and blended it together. It smelled amazing! Then I shook it over ice, strained it, served him a tester of the concoction. One sip in he decided that he was on board with the cocktail train that was leaving the station. This cocktail is refreshing with a citrus and mint kick and while it does have vodka in it, it is very light and not boozy! See also: perfect for sipping on a sunny afternoon. Happy Friday!

Tip: Serve with a watermelon wedge and eat your booze-infused watermelon once you have finished the drink!

Ingredients:

1 1/2 cups watermelon juice
2oz vodka or tequila
1.5oz lime juice
.5oz of simple syrup
2-3 mint leaves

Method:

In the jar of a blender combine, watermelon juice, your spirit of choice, lime juice, simple syrup, and mint leaves.
Blend until liquified.
Pour juice into cocktail shaker and fill shaker 1/2 way full of ice. Shake it for 10 seconds.
Fill a cocktail glass with ice and strain juice into glass. Serve with a watermelon wedge and a sprig of mint.
Enjoy!

I think we can all agree that when the temperatures rise (especially in Texas) that you rarely will crave a hot meal in the thick of summer. Unless that hot food is queso, which I crave 24/7. If I am seeing clients late, I rarely want to make a big expression with my dinner. Often times I am eating dinner at about 8:30 on my late client nights, and just want a quick dinner before bed. Enter Watermelon Caprese Salad. It’s quick, easy, delicious, and like the earth, watermelon is mostly made up of water (try 90%!) so it will help keep you hydrated in the heat of summer. Filling from the cheese and fiber from the watermelon, in addition to being hydrating and pretty to look at, this salad would graduate valedictorian. Serve as a quick, meatless dinner, salad option, or a side dish. Could also be styled on a skewer!

Ingredients:

-4 cups of cubed watermelon

-8 oz. of mozzarella

- large handful of basil, hand torn yielding about 1/2 c of basil

-2 to 3 second drizzle of olive oil (don’t count in Mississippi’s)…which gets you around 1.5 tablespoons

-a drizzle of balsamic reduction

-pinch of flaky sea salt and pepper (if it suits you)

Method:

Cube up a watermelon into bite size pieces (about 1 in. cubes). Then break the mozzarella into bite size pieces. Hand tear the basil (this is essential because the heat of your hand releases the oils in the basil, thus making it more fragrant/delish). Toss together and sprinkle with some flaky sea salt. Finish with a balsamic reduction, you can make your own on the stove or buy it at your grocer, and your preferred olive oil.

Buckle up, my friend. Your taste buds are going for a wild ride.

P.S. I’ve used peaches before too, and while good, the watermelon soaks all of these flavors up like a sponge.