For National Watermelon Day, August 3rd, try a salted watermelon milkshake.
Salt with watermelon? Actually, as a pinch of salt helps most foods, it’s an old trick to bring out more flavor (here, sweetness) in the watermelon.
This recipe is courtesy of The Milk Shake Factory in Pittsburgh. It requires watermelon sorbet; but if you can’t find it or don’t want to make it (here’s a watermelon sherbet recipe), substitute strawberry or raspberry sorbet.
Or, make an easy watermelon granita with this watermelon granita recipe, minus the basil. No ice cream maker is used; just watermelon, sugar, water, lemon juice and an ice cube tray.
Prep time for the milkshake is 10 minutes.
Ingredients For 1 Large Or 2 Small Servings
1. COMBINE the watermelon sherbet, milk, watermelon slices and a pinch of sea salt in a blender. Blend until the sherbet and watermelon slices break down, approximately 45 seconds. Add the soda water and blend 10 seconds more.
2. POUR the mixture into a 20-ounce drinking glass or two 10-ounce glasses. Garnish with mini chocolate chips and skewer the watermelon wedge, or notch it deeply and anchor it to the rim of the glass. Serve immediately.
Comments are closed.