Boozy Watermelon Rosemary Lemonade

Inspired we were, by this recipe. And it was as much cooking as we could even think about given the heat.

My  comments would be to use less sugar in the simple syrup. Or dilute it more when you have made it. The drink was terrific, but sweet. DO NOT FORGO LEMON SLICE at the end. We substituted ice for the water below. And, of course, we added more gin. We went with Tanqueray, but something very spicy like Hendricks would probably be delish. 

I am thinking about popscicles made with the stuff.

Yum.

Also Amanda and Merrill and Food52 are great sites to follow.

Boozy Watermelon Rosemary Lemonade

By piccantedolce, posted 9 days ago

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Photo: Jennifer Causey

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This recipe is entered in the contest for Your Best Poolside Cocktail. VOTE

AMANDA & MERRILL'S TESTING NOTES:

This tart, pink cocktail is a burst of summer in a glass. You don't strain the watermelon puree, which gives the drink some texture, and we love that piccantedolce calls for gin instead of a more predictable spirit like vodka. The mineral quality of the gin is echoed in the rosemary infused syrup, which announces its presence clearly without hijacking the whole flavor profile. We recommend you serve this over plenty of ice in Mason jars. - A&M

I came up with the recipe for the lemonade first and then discovered that it went amazingly with gin, making it a favorite summer drink in our house! - piccantedolce

SERVES 6

• 3/4 cups sugar
• 2 cups water
• 4 sprigs rosemary
• 1 cup lemon juice - fresh squeezed
• 7 cups watermelon - cut into a 1" dice - approx half a medium watermelon
• 8 ounces gin
• 1 lemon - thinly sliced

1. Place sugar and 1 cup of water in a small saucepan, add rosemary sprigs. Cook over medium heat stirring until the sugar dissolves. Once dissolved remove from heat, cover saucepan and let sit for at least an hour to infuse.
2. In a blender combine the lemon juice with cubed watermelon. Add the watermelon in batches, blending in between each addition.
3. Add in the rosemary simple syrup 1/4 cup at a time until the mixture is at your desired sweetness. I use about a cup.
4. Pour the mixture into a large pitcher and add 1 cup of cold water, the gin and fill with the watermelon mixture. Stir to combine. Serve in jars garnished with a lemon slice and half of a rosemary sprig.

MAKING THINGS

Creativity has been much on mind, as my Yoga/Writing blog shows at some length.

And I just finished reading Julie and Julia, which wasn't very good. It did, however, get me to thinking about all of my cook books and how many of them I have never cooked out of. And I have found that a public forum, a place to be publicly accountable works as a motivator.

So, this was going to be Media Vixen Cooks, but, given that I have other creative aspirations, I thought I would give this a go. When I make something, speak about it and share it. Shouldn't be too hard, right?

JULIE POWELL TO DEBORAH MADISON

I made two simple soups last night. I haven't tasted the second but below is the recipe for the first, from Deborah Madison's Vegetarian Cooking for Everyone.


DM's Vegetarian Cooking for Everyone has been on my shelf for about since about '97 when it was published. 14 years. Never cooked out of it. If this recipe is any indication, this could become a staple and a favorite. Clean flavors. Simple prep. Well-written. If you were quick in the kitchen, which I am not, this could be done in about 45 minutes, with last 20-25 mostly unattended. 

Damn fine and relatively easy. I haven't done the calculations to see what the calories are or anything, but yum yum yum. I had mine with whole wheat sourdough bagette. I also added a smidge of white wine (vinho verde) to the liquid, just because I had it there. 

For my listening pleasure, I was thoroughly engrossed in The Bartimeus Trilogy, Volume 2: The Golem's Eye

Starting off with a winner here. 

Hearty Lentil Soup Serves 4 to 6 2 tablespoons oil 2 cups finely diced onion 3 large garlic cloves Salt and pepper 3 tablespoons tomato paste 1/3 cup finely diced celery 1/3 cup finely diced carrot 2 bay leaves 1/2 cup chopped parsley 1 1/2 cup brown lentils, sorted and rinsed 2 quarts (8 cups) liquid (DM uses water, but I used chicken stock) 1 tablespoon Dijon mustard 1 tablespoon red wine vinegar Heat the oil in a soup pot over high heat. Add the onion and saute until it begins to color around the edges, 5 to 7 minutes. Meanwhile, mince the garlic with 1 teaspoon salt. Mix the tomato paste with the onion, then add the garlic, celery, carrots, bay leaves and parsley and cook for 3 minutes. Add the lentils, 2 quarts water and 1/2 teaspoon salt and bring to a boil. Lower the heat and simmer, partially covered, until the lentils are tender, 25 to 35 minutes. Stir in the mustard and vinegar. Taste and add more of either as needed. Check the salt, season with pepper (and more salt, if needed), remove the bay leaves, and serve.  DM recommends French green (Le Puy) lentils, although they are more expensive.  And ... I saw on the Food Network somewhere that if you chop up your onions next to an open flame, it greatly cuts down on the onion gas and thus the tears. Even it is a particularly "gassy" onion this helps. I have been doing it for several months now to good effect. .