I am back from vacation and the beginning of the school year is rapidly approaching, here is a little something to savor summer.
I have this friend who I thought was crazy for shoving as many limes as she could in her Coronas, and then I decided to try it myself. Absolutely amazing. Then this spiraled into trying lots of other limey drinks. All those years prior to this I steered clear of lime flavored things, strange right? I since then have fully embraced the wonderful fruit, and can’t help myself finding tons of recipes that include them. Which brings me to this recipe.
While grocery shopping a few weeks ago, I had the choice of buying 3 limes for $2.00, or 2 pounds of limes for $3.49, I chose the latter. Now I did have some guacamole and margaritas on the menu to accompany some enchiladas, but had no clue what I was going to do with the other little green things. When I got home I remembered that I had bookmarked this recipe, and immediately had to make it. Watermelon + limes + sugar…yes please! This is remarkably refreshing and was perfect for a summer night. It comes together in less than ten minutes and would be great for a gathering since it can be made kid-friendly or adult-friendly. I am definitely going to be making this many more times since those summer nights seem to be slipping away very quickly.
On another note, I have the winner of the giveaway! It is….Haley who said…I would try mint chocolate chip! Please contact me at firstname.lastname@example.org to claim your prize. If I don’t hear from her, I will be picking a new winner on Monday.
Yield: 2 quarts
8 cups chopped seedless watermelon (about 6 pounds)
1/2 cup freshly squeezed lime juice (about 4 limes)
2 tablespoons sugar, plus 2 tablespoons more, if needed
1/2 cup vodka, (optional)
What you’ll do:
Working in batches, puree the watermelon, lime juice, and sugar in a blender until smooth. Add more sugar, if needed. Transfer puree to a pitcher and add vodka, if desired. Chill until ready to serve. Prior to serving, stir and pour into tumblers filled with ice. Garnish with mint and lime slices.
Source: Everyday Food July/August 2003