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Watermelon, Lime, & Lemongrass Juice Recipe

Watermelon, Lime, & Lemongrass Juice Recipe


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August 30, 2011

By

Nina Dreyer Hensley, Jim Hensley, Paul Lowe

Make the most of summer watermelon with this cool, tangy refresher.

Ingredients

  • 3 cups watermelon, peeled and cubed
  • ½ teaspoon grated fresh ginger
  • Ice cubes
  • 2 tablespoons lime juice
  • 2 tablespoons lemongrass simple syrup (using 2 lemongrass stalks)

Directions

Run the watermelon and ginger through a juice press. Pour the juice into a glass filled with ice and add the lime juice and lemongrass syrup. Stir and serve.

You can also make this juice in a blender; it will be thicker but will taste just as good!


3 Ways Iced Tea | Watermelon Iced Tea | Mango Iced Tea | Ginger Lemon Iced Tea | Recipe Book | The Foodie

On this International Tea Day, presenting three refreshing iced teas with exciting flavours of mango, watermelon and ginger lemon. A delightful set of drinks to make your day a little better. What will we do without our tea, right?

Ingredients Required to make Iced Tea 3 Ways

- 1.5 litres Water
- 1 small Lemongrass, crushed
- ½ cup Sugar
- 3 tbsp Black Tea Leaves

For Lemon Ginger Iced Tea

- 500 ml Base
- 1 tsp Ginger Powder
- 1/2 Lemon's Juice
- 1 cup Ice Cubes
- Mint Leaves

For the Mango Cream Iced Tea

- 500 ml Base
- Mint Leaves
- ½ cup Mango Puree
- 1/2 Lemon's Juice
- ½ cup Whipped Cream
- 1 cup Ice

For the Watermelon Iced Tea

- 500 ml Base
- ½ cup Watermelon Juice
- 1 cup Ice
- 5-6 Watermelon Balls
- Method to make Iced Tea

1) Bring the water, lemongrass & sugar to a boil, add the tea leaves & brew for 2 mins
2) Next, strain it off & let it cool off completely.
3) Now for the lemon ginger iced tea, take 500 ml of the base, add the ginger powder, lemon juice & mix well.
4) Serve in a glass-topped with ice & le on slices
5) For the mango iced tea, take 500 ml of the base, add mango puree, lemon juice & mint leaves, mix well.
6) Serve in a glass filled with ice & top with whipped cream.
7) For the watermelon iced tea, take the remaining iced tea base, add watermelon juice & mix well
8) Serve in a glass filled with ice & top with melon pieces of balls


Making this Watermelon Lime Moonshine recipe is easy. It will literally take you 20 minutes or less and for that small time investment, trust me…Wherever you bring this, people will be singing your praises!

You can enjoy this moonshine as shots or use it as an ingredient in making a variety of cocktails. My favorite way to enjoy it is as a Watermelon Moonshine Slushie. OMGosh is that ever delicious and refreshing!

The better the watermelon the better the Moonshine. You know how it is, sometimes you get a watermelon (or any fruit for that matter) that is so perfectly ripe, harvested in the peak of season that bite after bite, it transports you to food nirvana. Annnnd then sometimes you take one bit and blech…No-flavor-at-all. SO to combat that, I also use Watermelon Pucker in this recipe to ensure the flavor I want, no matter the season, no matter the watermelon.


I had a fabulous dinner with my family at Hundred Acres in New York City last week.

I don’t drink very often, but I absolutely loved their Spicy Watermelon Lemonade with vodka. I couldn’t wait to make a non-alcoholic rendition of this delicious cocktail at home, so I picked up a watermelon yesterday and got right to work.

I made mine with lime juice instead of lemon, and I believe I used more watermelon and less citrus than Hundred Acres because I didn’t want to add any sugar (if you’d prefer a more tart drink, you can certainly use more lime juice and less watermelon).

I wasn’t quite sure how to flavor the drink with the jalapeno, so I sliced up a large chile and let it infuse the juice for 30 minutes…I thought it was perfect, but you might like yours with less or more of a “kick”.

To say I am obsessed with this drink is a bit of an understatement…I foresee many batches of it in my house this summer. You can blend in some ice if you like, but know that the flavor will be diluted a bit if you do…the same goes for adding some seltzer.

It’s a perfectly delicious refresher without the alcohol, so the vodka is 100% optional.

Note: If you haven’t already, please enter my $150 Joss and Main Giveaway, which closes on 7/5/11.

30 comments »
  • 4 cups (600 g) watermelon, chopped
  • 1 lemon, or lime, ends trimmed and discarded, remainder cut into 4 equal slices (between 1/4 and 1/2 inch thick)
  • 2 cups (260 g) ice cubes, plus additional as needed for serving
  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute, using the tamper to press the ingredients toward the blades.
  3. Serve over extra ice if desired.

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Recipe Summary

  • 1 pound lean ground pork
  • ¼ cup panko bread crumbs
  • 1 large shallot, minced
  • 2 tablespoons lemongrass paste (such as Gourmet Garden®)
  • 1 tablespoon finely chopped mint
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 2 cloves garlic, crushed
  • 1 teaspoon finely grated ginger root
  • ¼ teaspoon salt
  • ¼ cup water
  • 3 tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon white sugar, or more to taste
  • 1 teaspoon rice vinegar
  • 1 small Thai chile pepper, minced
  • 1 small garlic clove, finely chopped

Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper and set aside.

Combine ground pork, bread crumbs, shallot, lemongrass paste, mint, fish sauce, brown sugar, garlic, ginger root, and salt in a large bowl. Using a 1-tablespoon cookie scoop, shape mixture into meatballs, and place on the prepared baking sheet.

Bake in the preheated oven until meatballs are no longer pink in the center and cooked through, about 15 minutes.

Meanwhile, prepare the dipping sauce by mixing water, fish sauce, lime juice, sugar, Thai chile, and garlic in a small bowl.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Place meatballs under the hot broiler just until the tops start to turn brown to get a little color and crispness, about 2 minutes. Serve with the dipping sauce.


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Lemongrass, fresh ginger, and chopped red chile spice these Thai-inspired burgers.

Arrange the lettuce leaves, meatballs, garnish, and sauce separately so guests can assemble everything themselves.

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Poached prawn with lemongrass and lime

A refreshing salad with balanced sharp flavours and plenty of green.

Preparation

Cooking

Skill level

Ingredients

  • 2 lemongrass stalks, white part only, finely chopped, trimmings reserved
  • 2 cm piece ginger, peeled and finely sliced, trimmings reserved
  • Sea salt, to taste
  • 8 large raw prawns, shelled, intestinal tract removed, tails left intact
  • 1 red Asian shallot, peeled and thinly sliced
  • 5 g round mint leaves
  • 5 g coriander leaves
  • 1 garlic clove
  • 1 long green chilli, seeds removed
  • 1 coriander root
  • 1 tbsp grated palm sugar
  • 1 tbsp fish sauce
  • 100 ml lime juice

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. For the dressing, place the garlic, chilli and coriander root in a mortar and pestle and pound into a paste. Stir in the palm sugar, fish sauce and lime juice, then check the seasoning and adjust if necessary. It should be a balance of hot, sweet, sour and salty in that order.
  2. Bring a saucepan of water to the boil. Add the reserved lemongrass and ginger trimmings and a good pinch of salt. Add the prawns and cook for 90 seconds, then drain.
  3. When cool enough to handle, tear the prawns apart with your fingers and place in a bowl. Add chopped lemongrass and ginger, sliced shallot, herbs and enough dressing to moisten and toss to combine. Place in a shallow serving bowl, pour over a little more dressing and serve immediately.

Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.


Watch the video: Lemongrass Juice Tea Homemade Recipe -TGK059