Watermelon & Basil Granita

an icy cold dessert for hot summer days

We are experiencing a heat wave over nearly the entire US! Cincy has experienced low to mid-90s for the past week (feels like 100+) with little relief in sight. On top of the high temperatures, we have nasty thick humidity here. I feel like I can't breath most days and I've been spending less time outside on my new deck. Sad!

In an effort to experience some relief, I've turned to making this easy and, most importantly, cold dessert. A granita is honestly just a fancy term for slushy. It is made over the course of a few hours and requires some attention. But, all in all, it is an easy summery dessert. Make this to cool off. Here's how...

Ingredients - Serves 4
4C Seedless Watermelon, cut into pieces
1/2C Water
1/4C Granulated Sugar
3 Sprigs Basil (approx. 15 leaves)

Directions
First make the simple syrup: combine the water and sugar in a small sauce pan. Heat over medium until all of the sugar is dissolved. Remove from the heat and add 2 sprigs of basil (approx. 10 leaves). Allow the syrup to cool completely; about 45 minutes.

While the syrup infuses with basil flavor, puree the watermelon in a blender. I had to push the watermelon down into the blender with a spoon at first. Once some liquid is created, it will puree without help. Be sure to puree until smooth. This mixture can be strained through a fine mesh sieve if necessary.

Once the syrup is cool remove the basil leaves, discard. Add the syrup to the pureed watermelon and stir. Pour the mixture into an 8x8 glass dish and place in the freezer. Allow the mixture to freeze for 1 hour. Remove and scrape the top icy layer with a fork. This will break up the ice crystals to create the slushy form. Freeze for 2 more hours, scraping each hour.

After 3 hours the granita should be ready. Scoop out 4 servings and garnish with a few basil leaves. Chill out!

Watermelon Summer Salad

simple supper + summer = salad

One of my favorite things about summer is how easy meals can be. Nearly anything you get at the store or farmer's market is fresh and requires little to no preparation. Meals also tend to be much simpler. When I cook it's usually on the grill. When I don't cook I turn to salads.

This watermelon salad is one of my favorite go-tos. It requires few ingredients, but still offers something a little bit different. It is flexible in terms of what you have on hand and can be made for many or just a few. When you just don't have the time or energy to cook this summer try it out. Here's how...

Ingredients - Serves 4
2C Diced Watermelon (1in. cubes)
5oz. Feta Cheese
1/2C Diced Cucumber
1/4C Thinly Sliced Red Onion
1/2C Slivered Almonds, toasted
Mixed Spring Greens, large box
Optional: Grilled Chicken, sliced (2 breasts)
Extra Virgin Olive Oil & Balsamic Vinegar

Directions
Begin by preparing all of your ingredients. Dice the watermelon and cucumber. Thinly slice the onion. Grill and slice the chicken, if using. I suggest using a grill seasoning or just salt & peper on the chicken. Finally, toast the almonds in a small dry skillet. I suggest standing at the stove and watching the almonds toast...they burn quickly and easily. My husband can attest to that - I burned a whole bag while trying to make this last night and he had to run out to get another one!

After all of the ingredients are prepared, build the salad. Fill a large plate with the spring greens, top with cucumber, onion, watermelon, feta, almonds, and chicken. Finally drizzle about 2T each of balsamic vinegar and extra virgin olive oil over the whole salad. Enjoy this simple supper that celebrates summer!

Watermelon "Fire & Ice" Salsa

fireworks in your mouth

My husband starts asking me in April if we can get a watermelon. That's about the time they start showing up in the store. I always have to disappoint him with a no. Well, it's finally watermelon time! It is the only melon that we like and it is summer.

I received this recipe for a watermelon salsa from one of my old coworkers. I was hesitant to try it. I couldn't imagine eating watermelon with jalapeno and red onion would be good. I'm here to tell you that it is. This salsa is such a surprise and all of the flavors explode into a wonderfully sweet and spicy salsa. It is the perfect summer appetizer. Make it today, Independence Day, and share it with friends and family. Here's how...

Recipe - Serves 6-8
4C Watermelon, diced
2 Jalapenos, minced
1/2C Red Onion, minced
1/3C Cilantro, finely chopped
2 Limes, juiced (approx. 1/4C juice)
Tortilla Chips, for serving

Directions

Breakdown the watermelon, remove the rind (discard), and dice into about fourth inch cubes. Mince the jalapenos, can remove the seeds for less heat, and onion. Chop the cilantro. Combine all of these ingredients into a large bowl. Add the lime juice and refrigerate for at least 2 hours.

Serve the salsa with tortilla chips. I find that the scoop type of chips work best. Ooh and aah over this flavor combination. Enjoy!