Watermelon Juice Recipe

Fresh blended cold watermelon into juice form is the taste of summer. (Photo by Charlotte Ekker Wiggins)

Fresh blended cold watermelon into juice form is the taste of summer. (Photo by Charlotte Ekker Wiggins)

Watermelon Juice Recipe

What does summer mean to you - summer sports games, traveling, reading? If you want to make something summer refreshing that is unusual and easy, make watermelon juice.

A popular offering in Brazil along beaches, watermelon juice is an easy and fun way to enjoy a naturally-sweet refreshing summer drink.

To make, remove the watermelon pulp in easy to manage sizes. I use a melon baller to core my watermelons, that gives me the option to easily add other fruits for a quick fruit salad as well as make watermelon juice.

Cold watermelon pieces and a blender is all it takes. (Photo by Charlotte Ekker Wiggins)

Cold watermelon pieces and a blender is all it takes. (Photo by Charlotte Ekker Wiggins)

Don’t forget to taste test your watermelon, you want something that has a nice flavor to it and you can better decide what else to add.

Once cored, place the watermelon pieces in a blender. If your watermelon is too sweet, add a dash of lemon juice.

If you like to eat your watermelon with salt, add a dash of salt.

If you want a cold watermelon juice, add ice.

Blend.

The shredded watermelon pulp will rise to the top but not have any body to it. It will give the watermelon juice drink a frothy top and a clear juice bottom.

Add a sprig of fresh spearmint to finish off the drink. (Photo by Charlotte Ekker Wiggins)

Add a sprig of fresh spearmint to finish off the drink. (Photo by Charlotte Ekker Wiggins)

To serve, I add a spring of fresh spearmint from my garden. You can also use other herbs to taste; peppermint and lemon balm would also work.

Enjoy and happy summer!

Charlotte

Homemade Chili

For those of you who have canned, frozen and otherwise preserved summer produce from your garden, now is your chance to shine - and be inspired to gardening even more. There are few dishes that chase away bone-chilling winter than homemade chili.

Over the years, I have tried a range of recipes from vintage to modern. I have also tried a number of combinations but forgotten to write most of them down - well, except for this one. I was making it at one of my brother's homes and my sister-in-law insisted I write it down as I was throwing it together.

One of the nice things about chili is there are a only a few basic ingredients; after the basics, you can customize to your own taste.

I start with fresh tomatoes when I can, or a jar of canned tomatoes. When you start adding other preserved garden produce like green peppers, zucchini, squash, and whatever else you may have handy, this chili recipe becomes a culinary adventure.

Do you also have a secret chili ingredient? Every chili maker has one!

For this recipe, you will need:

  • 16 oz. can pinto beans; 16 oz. can red beans or 32 oz. of one kind of beans
  • 1 1/2 lbs ground beef (optional) 
  • 1 large cut up yellow onion 
  • 1-3 cut up garlic cloves 
  • 2 cups water

For seasoning:  

  • 2-3 tablespoons chili power 
  • 1 teaspoon fresh-dried oregano from garden 
  • 1 teaspoon ground cumin 
  • 1 teaspoon baking cocoa 
  • 1-2 teaspoons salt 
  • Bay leaves

Instructions: 

  • Add and brown ground beef.
  • In a larger pot, mix tomatoes and beans. 
  • Add seasonings and 2 cups water. Cook on low. 
  • Drain browned hamburger and onions; add to simmering pot. 
  • Taste test. 
  • Add salt if necessary. Add 2-3 bay leaves. Cook for 15 minutes longer. 
  • Remove bay leaves. 
  • Serve, or store in small containers to freeze for later use.

Charlotte