Thursday, June 30, 2011

Watermelon with Lime-Mint Syrup

This is an easy way to add a little oomph to watermelon. The lime-mint combination is very fresh. And speaking of fresh, be forewarned, this needs to be served right away. It was so delightful when I first ate it, but then I took some of the leftover to work the next day and it was downright nasty. I think overnight there was a battle between the lime and mint and the mint lost (actually, my taste buds were the real casualties).

Makes 8 servings

1/4 cup sugar
1/4 cup hot water
1/4 cup fresh lime juice (from 1 1/2 limes)
2 teaspoons finely grated lime zest (from 1 1/2 limes)
1 (4-pound) piece watermelon, preferably seedless
2 tablespoons finely chopped fresh mint

1.      In small bowl, whisk together sugar and hot water until sugar is dissolved. Stir in lime juice and zest. Cover and refrigerate until cold, about 2 hours.  Can be made ahead and chilled, covered, up to 3 days.
2.      Cut the watermelon into wedges or bite-size chunks and refrigerate until chilled.
3.      As close to serving time as possible, stir the chopped mint into the syrup and drizzle over the watermelon. Serve immediately.

adapted from Tracey Seaman
sugar and hot water dissolved

It's brown because I used evaporated cane juice, which is beige.

lime zest
lime zest added

side view
watermelon chunks
fresh mint leaves
lime-mint syrup being poured over the watermelon

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