This week, I’ve been whirring and stirring watermelon. The mad scientist in me found the whole adventure rather wonderful. My husband was initially a bit dubious as I offered him tastes of various drinks. But being a good sport, he joined in the fun as I combined watermelon with other fruits and vegetables.
Even though it is mostly water (over 90%), watermelon has a distinctive taste. After blending it into juice, I experimented by mixing watermelon with different juices and juice drinks such as lemonade, adding it to cocktails, and using it as an ingredient in soup. I found one magnificent combination, a couple that were unremarkable, and a few that were intriguing. I’ll never be a bartender and I’m hardly a mixologist, but there’s no doubt in my mind that I have only begun to explore this territory.
Large watermelons are available in my area (the Mid-Atlantic U.S). in October and the smaller ones will be around through the colder months. In any event, normal portions of beverages or soups don’t require even more than a few cups of watermelon chunks, a container of cut-up watermelon (from the refrigerated section of the produce department) should be sufficient.
The easiest way to liquefy watermelon is in an immersion blender. It’s quick and not messy at all if you use the tall cup that comes with the blender. A regular blender also works, as does a food processor.