Watermelon Gimlet Recipes

Steps:

• Set the watermelon on its side (stem end facing left or right) and cut off a small flat piece of rind from the bottom so the watermelon is stable.
• Use masking tape to mark off a 6-by-7-inch rectangle on top of the watermelon (with 7 inches running along the length of the watermelon and 6 inches running along the width), slightly off center and a little toward one end of the watermelon (which will be the rear end of the pig). Use the tape as a guide to cut out the top of the watermelon. Reserve the cut piece. Scoop out 4 cups of watermelon balls using a melon baller. Remove the remaining watermelon flesh and save for another use.
• To make the nose: Remove most but not all of the flesh from the reserved piece (there should still be pink showing). Use a 2-inch round cutter to cut a nose piece out of the very center. Trim away any ragged flesh to make a flat pink nose. Cut 2 small spaces in the center with a paring knife and press a raisin into each for nostrils. Cut a thin slice from the front of the watermelon to make a flat space for the nose. Attach the nose with 2 toothpicks.
• To make the feet: Cut the reserved piece of rind in half, right through the space used to make the nose. There will be an arch on each piece, where the nose was cut out. Cut each of these pieces in half, about 1/2 inch above the arch (reserve the pieces without the arch). Cut off the rind from both sides of the arch on each piece, slanting in toward the arch to make 4 feet total. Put the feet under the sides of the pig so they're cradling his belly.
• To make the ears: From the remaining pieces, cut 2 triangles for ears, following the curve of the rind so the ears flop naturally. Attach the ears with toothpicks to the top of the watermelon on either side of the cavity, with the pink side facing forward.
• To make the eyes: Use an apple corer to cut 2 rounds from the remaining scraps. Slice off the pink flesh to create 2 small white circles. Carve a space in the center of each circle (but don't go all the way through) and press a raisin in each for eyes. Attach the eyes with toothpicks.
• To make the tail: Use a paring knife to cut a thin strip of green rind 2 to 3 inches long and about 1/4 inch wide. Twirl the piece tightly about the handle of a spoon or a pen and secure with a rubber band to allow the tail to curl; let sit about 15 minutes.
• Toss the watermelon balls, raspberries, plums and peaches in a large bowl. Add the honey and lemon juice and toss well to coat. Spoon the fruit into the pig. Carve a small niche in the back of the pig that will fit the tail. Unwrap the curly tail and insert it into the space. Refrigerate the pig until ready to serve.

Steps:

• Make the blackberry syrup: Combine the blackberries, sugar and 1/2 cup water in a small saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer until the syrup is dark red, about 8 minutes. Remove from the heat and stir in the basil sprig; let cool. (Makes 10 ounces; refrigerate up to 1 week.)
• Combine the vodka, lime juice and 1 ounce blackberry syrup in a cocktail shaker; fill with ice. Shake well and strain into an ice-filled glass. Garnish with blackberries and basil.

Steps:

• Cut watermelon into 1-inch cubes, and freeze in a single layer for at least 1 hour. Muddle basil leaves with sugar in the bottom of a glass; stir in lime juice and vodka. Add watermelon cubes. Top with seltzer; garnish with basil.