Carbonated drinks are forcefully hands down option. When I refer forcefully, I really mean it. At least for me, I try to stay away from it but still I can’t stop myself from having it with my fried chicken or pizzas or my all-time Biryani as soft drink is the only beverage option mentioned everywhere. This has become a mind conditioned trend followed everywhere that fizzy or carbonated drink should be part of every eating out occasion. In summers, this trend gets higher and higher as it’s the only quick shareable option, that you just pour out of a bottle to a glass and sometimes load it with ice. But if you are looking for healthy shareable summer time refreshment, only fruits can take this place. Nothing beats a piece of this wonder fruit, Watermelon, in replenishing or keeping the body hydrated during summers.
I have a big dislike for watermelons, not because it’s messy or its taste, but of the seeds in it. I have always kept myself away from fruits that have lots of seeds like the sitafal or the custard apple also called sugar apple by many. But I have seen everybody around me gorging to these fruits happily. When you can’t eat a watermelon wedge the only option left is to make it into pourable summertime refreshment. This is the first beverage recipe on My Food Trolley.
The watermelon chunks are pulsed to liquefy and mixed with freshly squeezed lemon juice and flavoured with fresh mint. I have used the freshest mint out of the overflowing pot of mint from my balcony. I simply adore the fresh mint greens and use it often after successfully growing them in small pots, something that my mother-in law taught me who has a big collection of plants that includes a variety of flowers and herbs. This beverage is luscious and rich tasting makes a fantastic sipper option with the fresh flavours of mint and lemon.
- Fresh watermelon chunks – 3 cups.
- Lemon – 1 large squeezed
- Fresh Sprigs of Mint – few
- Sugar (optional) – to taste.
- White Rum (optional) – 30 ml.
- Water as required.
- Scoop out chunks of watermelon and pulse into a blender to liquefy.
- Pass through a strainer into a bowl, scraping against the inside of the strainer to push the juice. Discard the pulp and the seeds left in the strainer.
- Muddle the sprigs of fresh mint using a muddler or the back of the spoon. Mix with the juice and squeeze in the lemon juice. Add in some chilled water
- Add sugar and the rum to it. Stir until the sugar has dissolved. Cover and allow chilling.
- Stir to recombine just before serving. Pour over ice into a glass and garnish with mint leaves.
Read on before you mix the Drink………………….
Do not tear the mint leaves while muddling but use the leaves as whole. While muddling the mint, take care not to break up the leaves into bits as this can discolour and make it messy. We don’t want to purée or crush them, but the idea is just to infuse the flavour of the mint into the lemonade. Add water as required. For more boozy variations, use vodka or other liqueur for rum.
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Happy Cooking and be healthy.