The fall semester started this week in Universityland, and Mother Nature rolled out the high heat and humidity as if concerned we might all forget it is still technically summer. The mammoth watermelons in our CSA share provide a sweet, refreshing, and hydrating antidote to the oppressive weather. Sadly, the Gent is allergic to all melons, so I’m on my own enjoying these treats. I love fresh, plain watermelon straight up, but with so much to eat, I have taken to removing the seeds, chopping the pink flesh into chunks, and freezing it to enjoy later, too. Here are three refreshing ways to use frozen watermelon for a cool summer treat.
Watermelon Cream Cooler, garnished with mint.
Watermelon Cream Cooler
2 cups frozen watermelon chunks
1/2 cup chilled coconut milk
1 cup cold water
4 to 5 large mint leaves
Combine ingredients in a blender or food processor and puree until frothy. Serve immediately.
Green Watermelon Chiller, garnished with lemon balm.
Green Watermelon Chiller
1 cup frozen watermelon chunks
1/2 cup cubed cucumber*
1 large handful baby spinach
4 to 5 lemon balm leaves
1 cup cold water
*If you have a powerful blender like a Vitamix, there is no need to peel the cucumber before cubing it.
Combine ingredients in a blender or food processor and puree until frothy. Serve over ice. This drink is one of my favorite ways to rehydrate after a hard workout; its herbal flavor is refreshing without being too sweet.
Tropical Watermelon Sherbet
Tropical Watermelon Smoothie
1 cup frozen watermelon chunks
1 cup frozen banana slices
1/2 cup frozen pineapple (and/or mango) chunks
1 cup cold water
Combine ingredients in a blender or food processor and puree until smooth. Serve immediately as a smoothie; or, to serve as a sherbet, scoop into a freezer-safe container and freeze for 1-2 hours before serving.
Stay frosty!
