Sunday, July 17, 2011

Drink your melon

I asked for Graham help today to cut up some fruit so I wouldn't have to strain my hand. He initially balked but wound up helping me make a batch of really good watermelon agua fresca as well as style a photo for fresh-made sage oil that turned into a promising dinner plan. More about the latter later.

He had a little trouble conceptualizing how half of a seedless "baby" watermelon would fit into the blender, but that worry broke down as quickly as the pink chunks liquified into a fragrant puree. He really got into then, debating the amount of lime and sweetness needed, and brightening as if a light literally switched on at Tim's last-minute suggestion of a generous pinch of salt.

It took just slightly more time to make this than to consume it. Made four fabulous glassfuls.

1/2 seedless watermelon, trimmed and chunked
juice of 1 1/2 large limes
1 tbsp. agave syrup
1 generous pinch salt (kosher or sea salt)
1 glassful of ice

Add about half of the melon to the blender, pulse on high about six seconds to mostly liquify. Add the rest of the melon, lime juice, agave and salt, blend again. Taste and adjust if necessary. Should be refreshingly tangy and not overly sweet. Add glassful of ice and blend until incorporated and frothy. Serve immediately.

Note:  My popsicle molds are currently occupied, but I feel sure this would make excellent pops.

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