SUPER SHANDY
Steps:
- Add the beer to a chilled glass, then add the ginger beer, orange juice and maple syrup. Stir gently to combine and garnish with an orange wheel.
CHEWY WATERMELON RIND CANDY
Instead of throwing away those watermelon rinds, turn them into a sweet treat with sugar, mint, and sweet basil. If you like, you can roll the dehydrated candy pieces in coarse sugar. Eat immediately or store in the freezer for up to 1 year.
Provided by BJMeltz
Categories Desserts Candy Recipes
Time 6h30m
Yield 12
Number Of Ingredients 5
Steps:
- Cut watermelon rind into 2-inch long, 1-inch wide, and 1/2-inch thick pieces.
- Combine water, sugar, spearmint, and basil in a large pot. Bring to a rolling boil. Strain out spearmint and basil. Add watermelon rind, making sure pieces are completely immersed. Cook until rind is soft, about 5 minutes.
- Drain watermelon pieces and arrange in a single layer on dehydrator trays. Dry according to manufacturer's instructions until pieces are candied and dried, 6 to 8 hours.
Nutrition Facts : Calories 380.8 calories, Carbohydrate 94.1 g, Fat 1.7 g, Fiber 2.2 g, Protein 2.5 g, SaturatedFat 0.2 g, Sodium 11.1 mg, Sugar 66.6 g
SUMMER SHANDY
Provided by Michael Symon : Food Network
Categories beverage
Time 4h10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- To a pitcher, add the hot water and sugar and stir to dissolve the sugar. Add the lemon juice and 3 cups cold water and stir to combine. Freeze into ice cubes.
- To serve: fill each glass with lemonade ice cubes. Tilt the glasses, fill with beer and serve.
THE DARK AND SHANDY
Provided by Food Network Kitchen
Categories beverage
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine 2 cups water with the sugar, peppercorns, allspice and ginger in a small pot. Bring to a simmer over medium-high heat, stirring to dissolve the sugar. Simmer until slightly reduced and a bit syrupy, about 25 minutes. Remove from the heat, cool and then strain. You will have about 1 1/4 cups syrup.
- Mix the ginger syrup and lime juice together. Fill each pint glass halfway with ice and add 2 to 4 tablespoons of ginger syrup, depending on how gingery you want it, to each glass. Pour a bottle of beer over the syrup, and then slowly pour a tablespoonful of dark rum over the top so it floats. Garnish each glass with a lime wedge.
WATERMELON RIND CANDY
Some call them Watermelon Pickles but grandma called them Watermelon Rind Candy because they are sweet.
Provided by TLMorrow
Categories Desserts Candy Recipes
Time P10DT1h15m
Yield 100
Number Of Ingredients 7
Steps:
- Bring the water and salt to a boil in a large, enamel stockpot over high heat. Add the watermelon rinds, and return to a boil. Cook for 20 minutes, then drain the rinds in a colander. Bring the vinegar to a boil with 6 cups of sugar. Remove from the heat, stir in the watermelon rinds, cover, and let stand overnight.
- The following day, remove the rinds from the syrup using a slotted spoon, and place them into a clean bowl. Set the stockpot onto the stove over high heat, add 4 cups of sugar, and return the syrup to a boil. Once the sugar has dissolved, remove the stockpot from the heat, and stir in the watermelon rinds, cover, and let stand overnight.
- On day 3, repeat the process above, using only 2 cups of sugar: remove the rinds from the syrup using a slotted spoon, and place them into a clean bowl. Set the stockpot onto the stove over high heat, add 2 cups of sugar, and return the syrup to a boil. Once the sugar has dissolved, remove the stockpot from the heat, and stir in the watermelon rinds, cover, and let stand overnight. Repeat step 3 every day for 6 more days.
- On day 10, sterilize the canning jars, rings and lids in boiling water. Pack the watermelon rinds into sterilized jars, making sure there are no spaces or air pockets on the sides. Add two cloves and one cinnamon stick to each jar. Return the syrup to a boil, and fill the jars to within 1/4 inch of the top. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, cover the pot, and process for 10 to 15 minutes. Remove the stockpot from the heat, and let the jars stand in the water for 2 hours off of the heat.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area for 2 weeks before opening.
Nutrition Facts : Calories 221 calories, Carbohydrate 56.2 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.3 g, Sodium 74.9 mg, Sugar 52 g
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