Watermelon is such a great summer fruit.  You can, of course, eat it the "old fashioned way" -- taking big bites out of triangle-shaped pieces while juice runs down your arms to your elbows.  Or try this chilly take, for those scorching summer days.

Serves 6

INGREDIENTS
1/2 cup water
1/2 cup sugar (or Splenda, if you prefer)
4-5 pounds watermelon, seeded and cut into 1-inch cubes
(1/3 to 1/2 of a whole medium watermelon)
2 tbsp fresh lime juice
2 tbsp guava nectar
(Guava nectar is available in the juice aisle of most supermarkets. If you can’t find it, use another juice of your choice, such as ruby red grapefruit juice or white grape juice.)
4 Mint Sprigs, for garnish

DIRECTIONS
1. In a medium saucepan, combine water and sugar. Cook over high heat until mixture boils. Stirring regularly, reduce heat to medium, and cook until sugar dissolves completely, approximately 2 minutes. Remove mixture from heat and let cool while preparing melon puree.
2. In a food processor or blender, pulse watermelon cubes until they make a thick puree. Place a fine meshed metal sieve over a medium bowl and push puree through, using a flexible spatula or the back of a spoon. (If you don’t have a sieve, just puree the watermelon a little longer.) Pour cooled sugar mixture into the bowl with the watermelon liquid. Add lime juice and guava nectar and whisk thoroughly.
3. Divide mixture evenly among six martini glasses (or any other decorative glass) and freeze until solid, at least three hours. Garnish each glass with a mint sprig and serve immediately.

NUTRITIONAL ANALYSIS PER SERVING
Calories: 180 (when made with sugar)
Total Fat: 1.5 g
Saturated Fat: 0 g
Carbohydrates: 41 g
Protein: 2 g
Dietary Fiber: 2 g

Bookmark:

TrackBack URI for this entry

Comments (0)

Subscribe to this comment's feed