Simple Summer Watermelon Recipes

My philosophy is that no summer is complete without watermelon. Watermelon can be served as a delicious snack all by itself, or you can be bold and opt for a more involved watermelon recipe. Here are a few simple ones. Enjoy!

1. Freshly Sliced Watermelon

2. Homeade Lemonade with Fruity Ice Cubes

Prep Time: 15 minutes

Cook Time: 5 minutes

Servings: 6

Ingredients

1 lemon

2 limes

3 x 12-hole ice-cube trays

12 small fresh mint leaves

400g seedless watermelon, chopped

1/4 cup lime juice

2 litres soda water,

chilled

Lemon syrup:

1 cup lemon juice

1 cup caster sugar

Preparation

Using a citrus zester, remove strips of rind from lemon and limes. Reserve lemon and limes for juicing. Arrange zest in holes of one ice-cube tray. Fill with water and freeze overnight.

Place a mint leaf in each hole of second ice-cube tray. Fill with water and freeze overnight.

Place watermelon and juice in a blender. Blend until smooth. Pour mixture into third ice-cube tray and freeze overnight.

To make lemon syrup, place juice and sugar in a small saucepan. Stir over a low heat until sugar is dissolved. Bring to boil. Simmer for about 5 minutes, or until slightly thickened. Refrigerate mixture until cold.

Just before serving, place lemon syrup in a large jug. Add all of the ice-cubes and soda water. Stir to combine.

3. Watermelon Frozen Ice

Prep Time: 15 minutes

Freeze Time: 1-1 1/2 hours

Servings: 1

Ingredients

1 cup (152g) of cubed watermelon

1 container (4-8 oz) of non-fat strawberry yogurt

Preparation

Place watermelon and yogurt in a blender. Puree.

Pour mixture into a bowl. Freeze for 1-1 1/2 hours, stirring every 20 minutes.

4. Watermelon, Mache and Pecan Salad

Prep Time: 20 minutes

Bake Time: 7 minutes

Servings: 6-8

Ingredients

3/4 cup chopped pecans

5 cups seeded and cubed watermelon

1 (6-oz.) package mâche, thoroughly washed

Pepper Jelly Vinaigrette 

1 cup crumbled Gorgonzola cheese

Preparation

Preheat oven to 350°. Arrange pecans in a single layer on a baking sheet, and bake at 350° for 5 to 7 minutes or until lightly toasted and fragrant. Cool on a wire rack 15 minutes or until completely cool.

Combine watermelon and mâche in a large bowl; add vinaigrette, tossing gently to coat. Transfer watermelon mixture to a serving platter, and sprinkle evenly with pecans and cheese.