2018-07-11 / Recipes

Country Cooking With Sue Davis

Watermelons are a favorite for summertime activities in the South. This week’s recipes feature the delicious fruit as drinks, a salsa and an ice cream. Of course, the melons are delicious just as they come out of the fields. Just cool them down and enjoy!

Cool Watermelon Slushes

6 ice cubes
2 c. cubed, seeded, watermelon
1 tsp. honey

Place ice cubes into a blender, cover and pulse until crushed. Add watermelon and blend for one minute until slushy. Add the honey and blend for about 10 seconds.

Watermelon Lemonade

½ c. white sugar
½ c. water
4 c. cubed watermelon
3 c. cold water
½ c. fresh lemon juice
6 ice cubes

Place watermelon in blender and puree until smooth. Strain through a fine mesh sleeve. Bring sugar and ½ c. sugar to a boil in saucepan on medium heat until sugar dissolves, about five minutes. Stir in 3 c. cold water and lemon juice. Put in glasses and put watermelon puree over ice. Place lemonade on top. Stir.

Watermelon Fire and Ice Salsa

3 c. chopped watermelon
½ c. chopped green bell pepper
2 T. lime juice
2 T. chopped fresh cilantro
1 T. chopped green onions
1 T. chopped jalapeno pepper
½ t. garlic salt

In a bowl, combine all of the ingredients and mix well. Serve.

Watermelon Ice Cream

2 c. cubed watermelon
2 c. whole milk
2 T. sugar
¼ t. pure vanilla extract

Place all ingredients in a blender and blend until smooth. Pour into a loaf pan and freeze for 3 hours. Remove mixture from pan and blend again. Pour back into pan and freeze for another hour. Serve.

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