What's Up - Your guide to what's happening in Fayetteville, AR this week!
Issue link: https://www.epageflip.net/i/1126978
JUNE 9-15, 2019 What's Up! 47 try these recipes Summer's juiciest cool-downs Refreshing ways with watermelon Watermelon Sangria Ingredients • 12 cups cubed watermelon, divided • 1 (750 milliliter) bottle dry white wine • 1 cup vodka • 1/2 cup triple sec • 1/2 cup simple syrup • 1 medium lime, quartered • 1 orange, cut into wedges • 1 cup fresh blueberries Directions 1. Place 9 cups of watermelon cubes in a blender; blend on high until very smooth. Strain juice through a mesh strainer into a large pitcher. Pour the wine, vodka, triple sec, and simple syrup into the pitcher. Stir to combine. Mix the remaining 3 cups of watermelon cubes, the lime quarters, orange sections, and blueberries into the sangria. Chill for 4 hours before serving. Simple Watermelon Sorbet Ingredients • 1 cup white sugar • 1/2 cup water • 1/4 cup lemon juice • 3 cups cubed seeded watermelon Directions 1. Combine sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes. Remove from heat and refrigerate until cooled, about 30 minutes. 2. Blend watermelon in a blender or food processor until pureed. Stir pureed watermelon into sugar mixture. Transfer watermelon mixture to an ice cream maker and freeze according to manufacturer's instructions. Watermelon Basil Salad Ingredients • 1/4 cup basil leaves • 4 cups 1/2-inch cubes watermelon • 2 teaspoons lemon juice • 1/4 teaspoon kosher salt • 1/4 teaspoon chili powder Directions 1. Stack basil leaves on top of each other and roll tightly into a log. Slice lengthwise into thin ribbons. 2. Combine basil slices and watermelon in a large bowl. Drizzle lemon juice over watermelon. 3. Mix salt and chili powder together in a small bowl; sprinkle over watermelon and toss to combine. Chill salad before serving, at least 30 minutes.