Watermelonbasilvinaigrette Recipes

Steps:

• Stack basil leaves on top of each other and roll tightly into a log. Slice lengthwise into thin ribbons.
• Combine basil slices and watermelon in a large bowl. Drizzle lemon juice over watermelon.
• 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.

Steps:

• Place 2 thin slices of cucumber in a bowl with basil leaves and sugar and smash with a fork until softened; pour in a teaspoon of watermelon vodka to loosen the mixture. Place crushed ice into a cocktail shaker and transfer cucumber-basil mixture into shaker; top with remaining watermelon vodka, lime juice, and simple syrup. Shake and strain into 2 chilled martini glasses; garnish each cocktail with 1 slice of peeled cucumber. Best enjoyed wearing flip-flops.

Steps:

• In a blender, puree the watermelon and sugar until smooth. Pour the puree through a fine mesh strainer. Transfer the liquid to a pitcher and add the lime juice, tequila and 4 ounces of the Triple Sec. Stir to combine.
• In a shallow dish, combine the kosher salt with the chili powder. In a second small plate, add the remaining 1-ounce of Triple Sec. Dip the rims of 4 margarita glasses in the Triple Sec, then coat them in the salt and chili mixture. Divide the margarita between the 4 glasses and garnish each with a lime wedge.

Steps:

• Put 1 cup water, 1 cup sugar and a small bunch of basil in a small saucepan. Boil until sugar dissolves, discard the basil and chill. Peel 1 small watermelon (3 pounds), and cut the flesh into large chunks. Purée them in a blender until smooth. Pour the purée through a fine-mesh strainer, and discard the solids. Combine the juice with the chilled basil syrup and about 1/2 cup gin. Serve over ice.

Steps:

• Place watermelon in a blender; blend until smooth. Pour through a fine mesh strainer to remove seeds and pulp.
• Pour watermelon juice into ice cube tray; place in freezer until frozen, about 3 hours.
• Place 4 cups of frozen watermelon cubes, tequila, lime juice, and sugar into a blender; pulse until smooth.

Steps:

• Combine watermelon, ice, tequila, sugar, lime juice, vodka, and orange liqueur in a blender; blend well. Pour margaritas into glasses.

Steps:

• Combine all of the ingredients, except oil, in a food processor and blend. Slowly add olive oil in a slow, thin, stream, until creamy.
• Season to taste and serve, or refrigerate up to 3 days.

Steps:

• Scoop 2 cups each from the watermelon and the cantaloupe using a melon baller. Carve the remainder of the watermelon out and reserve shell.
• Add to a blender the chopped mint, chopped basil, lemon juice, simple syrup and amaretto. Blend until smooth.
• Add the watermelon and cantaloupe balls to the carved out watermelon half.
• Add the vinaigrette to the balls and toss to combine.
• Garnish with the mint and basil sprigs and taste.

Steps:

• Combine all ingredients except oil in a blender or food processor. Puree until smooth.
• With machine running, add oil in a.
• thin stream; process until well blended.
• Transfer to a small bowl. Cover and refrigerate for up to 2 days.
• Chill before serving.
• Serve on leaf lettuce or mixed baby greens.
• Does not include chilling time.

Steps:

• Cut 1 lime into 12 wedges; reserve for garnishes. If desired, coat the rim of each glass with sugar: Cut remaining lime into wedges. Using these wedges, moisten the rims of 12 margarita or cocktail glasses. Sprinkle sugar on a plate; hold each glass upside down and dip rim into sugar. Discard remaining sugar., Place half the watermelon in a blender; cover and process until pureed (this should yield 3 cups). Add half each of the following: ice cubes, tequila, Triple Sec and lime juice. If desired, add sugar to taste. Cover and process until blended., Serve in prepared glasses. Repeat with remaining ingredients. Garnish with reserved lime wedges.

Steps:

• Place 24 watermelon cubes on a baking sheet lined with parchment. Cover, and freeze at least 1 hour (up to 2 days).
• Puree remaining watermelon and the sugar in a blender until smooth. Pass through a sieve lined with cheesecloth into a bowl. (You should have 3 cups.)
• Place tequila and basil in a glass pitcher, and crush with a wooden spoon. Stir in watermelon juice and triple sec.
• Place watermelon cubes in glasses. Using a cocktail shaker, mix 3/4 cup margarita with 1 cup ice. Strain into a glass. Repeat. Serve garnished with basil.

Steps:

• Scoop 2 cups each from the watermelon and the cantaloupe using a melon baller. Carve the remainder of the watermelon out and reserve shell.
• Add to a blender the chopped mint, chopped basil, lemon juice, simple syrup and amaretto. Blend until smooth.
• Add the watermelon and cantaloupe balls to the carved out watermelon half.
• Add the vinaigrette to the balls and toss to combine.
• Garnish with the mint and basil sprigs and taste.

Steps:

• Place 24 watermelon cubes on a baking sheet lined with parchment. Cover and freeze at least 1 hour, or up to 2 days.
• Puree remaining watermelon and the sugar in a blender until smooth. Pass through a sieve lined with cheesecloth into a bowl. You should have 3 cups.
• Place tequila and basil in a glass pitcher and crush with a wooden spoon. Stir in watermelon juice and triple sec.
• Place watermelon "ice" cubes in glasses. Using cocktail shaker, mix 3/4 cup margarita with 1 cup ice. Strain into a glass. Repeat. Serve garnished with basil.

Steps:

• Combine the tequila, schnapps, watermelon chunk, lime juice, simple syrup, and 1 basil leaf in a blender with 1 cup of ice.
• Blend until smooth; pour into a chilled cocktail glass or Margarita glass.
• Garnish with a thin watermelon wedge and remaining basil leaf.