As penance for spending my holiday weekend doing little other than sleeping, drinking, and watching the extended version of Lord of the Rings, I decided to do some much needed yard work today. The malbar spinach I planted in my earthbox just a short month or so ago has become so overgrown that I have yet to actually harvest and eat it because I am half afraid there is a small child slowly suffocating under the Cousin It-like vines. Yesterday Samir and I made a Home Depot run and picked up a vining stake for the spinach and also a wooden trellis for my cucumber. I was in a rush to plant things this year and didn’t really have time to plan out a garden. Instead I just threw things into my earthboxes and watered, watered, watered. The cukes are doing really well, four large ones so far, but the makeshift stake I made out of remnants from the neighbor’s trash was not holding up. I lost a few blossoms transporting it, and it looks a little stressed, but I think with some positive words of encouragement and miracle grow it will prevail. Samir has been busy at work too, doing much more than I have in the yard, and in this 100 degree weather we needed something cool to drink ASAP. Enter watermelon lemonade with Moscato. It is FANTASTIC, and quite easy to make.
what you need:
- fresh watermelon, cut into large chunks
- a bag of lemons
- light agave nectar
what you do:
Squeeze approximately 1 cup of fresh lemon juice and pour it over a strainer into a large blender. I used my Vita-Mix, which holds 8 cups of liquid. Next put the chunks of watermelon in with the lemon juice and blend. You might have to do this in rounds, waiting for the watermelon chunks to liquify before you have room for more. I’d say I used about 1/4 of a huge watermelon. Just blend and check the measurements imprinted on your blender. You want the total to be 6 cups— 1 cup of lemon juice and 5 cups of watermelon puree. After everything is blended, get a large bowl or a large pitcher and pour the watermelon lemonade through the strainer to eliminate any seeds and slush. I saved the slush left from the strainer. It’s good to eat plain or makes for great smoothie fodder.
Next add 2 cups of Moscato and agave to sweeten. I used 2 tbl. of agave nectar and it was perfect, however, depending on the bottle you buy, Moscatos differ in sweetness. If you have a super sweet Moscato you might want to add less agave. I recommend stirring in the Moscato and agave nectar by hand, otherwise the power from the blender will make it all frothy and your cocktail will look like rabid animal foam. I used Voga moscato, primarily because Samir and I fell in love with the bottle design when we realized it was just the right combination of swanky and douche-y.
That’s it! Serve chilled. If you want an extra kick add a few shots of Limoncello. All my ingredients were previously in the fridge, so everything came out cold in the end. This recipe made two champange glasses worth of lemonade, and also enough to fill up the small pitcher pictured. Oh yeah, and then there’s the 4 oz or so I spilled on the floor. Oops.