From Green Right Now Reports
With temperatures heating up, it’s time to think about slushy drinks.
The recipe below for Watermelon Limeade comes from food wizard Emeril Lagasse’s newest cookbook, Farm to Fork: Cooking Local, Cooking Fresh.
You’ll need a healthy sized watermelon to make this one work, and it will help if you’ve got the blender working and the patio cushions plumped.
After your refreshments, though, you may want to get back to work in the kitchen with Farm to Fork (HarperStudio Paperback Original; $24.99) because it focuses on low-cook and no-cook recipes that make sense in the summer months on many levels. These recipes will help you and your kitchen keep cool, and their focus on fresh and local will make for healthier fare.
Some of the recipes include Baby Limas, Green and Yellow Beans, and Teardrop Tomatoes with Mint Vinaigrette; Crostini with Ricotta and Spring Peas; and Tomato Tartare and Micro Greens with Shallot vinaigrette.
Chef Emeril Lagasse is the chef/proprietor of 13 restaurants across the country. He is a national TV personality, having hosted over 1,500 episodes of his shows on the Food Network, and serves as the food correspondent for ABC’s Good Morning America.
In Farm to Fork, Emeril recalls his childhood experiences on a farm, and discusses the importance of using fresh, local foods.
- Great straight or paired with a premium white tequila.
- 8 cups cubed watermelon (seeds removed) or 1 quart watermelon juice
- 1 cup freshly squeezed lime juice
- ½ cup sugar, or more to taste
- Lime slices, for garnish, optional
Place half of the watermelon cubes in a blender and process until smooth. Transfer to a fine-mesh sieve that has been placed over a large bowl and strain mixture into the bowl. (Discard solids.) Repeat with the remaining watermelon cubes; you should end up with about 1 quart of watermelon juice.
Add the lime juice and sugar to the watermelon juice and stir until the sugar is dissolved. Taste and add more sugar if necessary. Transfer limeade to a nonreactive pitcher and refrigerate until thoroughly chilled. Serve in tumblers with lime slices for garnish.
Yield: 5 cups watermelon limeade, 4 to 6 servings