Watermelon With Fresh Mint And Lime Curtis Stone Recipes

SIMPLE WATERMELON JUICE WITH MINT AND LIME

Steps:

• Blend the watermelon and mint to a puree in a blender or using a hand blender. Keep a few watermelon cubes and mint leaves aside for serving.
• Add lime juice and a pinch of black salt. Blend just once more.
• Empty into 2 tall serving glasses. Add a few watermelon cubes into each glass and garnish with mint leaves. Serve immediately.

WATERMELON WITH FRESH MINT AND LIME (CURTIS STONE)

Steps:

• Stir the sugar, 2 tbsp water, lime zest, and 1 1/2 tbsp lime juice together in a small heavy saucepan over high heat until the sugar dissolves and the syrup comes to a boil. Let cool completely, and then refrigerate until cold.
• Strain the chilled sryup into a small bowl and stir in the mint. Allow to infuse for at least 5 minutes.
• Pour cold syrup over watermelon chunks and serve.

WATERMELON, LIME AND MINT GRANITA

Steps:

• Working in 2 batches, puree watermelon in a food processor. Strain puree through a sieve and strain out solids, forcing liquid out with a wooden spoon. Discard solids. Combine the watermelon puree, lime juice, mint and sugar in a 9 by 13-inch metal pan. Place mixture in the freezer, scraping thoroughly with a fork every 20 to 30 minutes for about 2 1/2 hours, or until the granita resembles coarse crystals. Scrape 1 last time and spoon into parfait glasses or bowls. Top with a mint sprig.

WATERMELON-LIME-MINT COOLER

Steps:

• In a small heatproof bowl, pour 1/2 cup boiling water over sugar and mint; stir until sugar has dissolved. Let cool completely, about 20 minutes. Strain syrup into a blender; discard mint.
• Add watermelon, lime juice, and 1 3/4 cups cold water; blend until smooth. Strain through a fine-mesh sieve.
• Serve over ice, garnished with a mint sprig, or refrigerate in an airtight container up to 3 days. If using tequila, stir a shot (1-ounce) into each glass before serving.