Okay, folks. I know that we are quickly coming up on Halloween and that Fall is in full force. Any responsible recipe-blogger would be filling up the site with recipes using butternut squash, sage, pumpkin pie spices, and the like.
And I intend to. But it’s hot here. Very hot. It’s always a bit of a shock at how warm September and October are in Southern California. And further, I maintain that one of the best things about having a blog is that I am able to post whatever I want to. I highly recommend it to anyone with a chip on their shoulder and something to say.
So, in a somewhat rebellious spirit, I’m sharing this recipe for my favorite non-alcoholic refresher. I realize that fresh and inexpensive watermelon may be becoming a bit out of season for some of you, but bookmark this recipe for next year. It’s really worth it.
It takes just minutes to blend some watermelon, strain it, and mix in grapefruit juice. And I promise that you’ll be glad you did. So humor me for this post, and I promise that the next will be something seasonally appropriate.
- 1 (10-12 pound or 4.5-5.5 kg) seedless watermelon
- 1-2 grapefruits
- mint sprigs (optional as a garnish)
- Cut the watermelon in half, scoop out the inside, and blend it (in 2-3 batches) in your blender. Put the puréed watermelon into a large bowl.
- After ten minutes, skim any froth off the top of the bowl of puréed watermelon.
- Using a fine-meshed sieve or a colander lined with cheesecloth, strain the watermelon purée into another bowl or a large pitcher.
- Juice the grapefruit(s) and stir the grapefruit juice into the watermelon juice.
- Pour over ice and garnish with a mint sprig, if desired.