So the meteorologist just said we've been at better than expected temps for 49 of the most recent 50 days and we are notwithstanding breaking records for the hottest low temps. We're smack touch amidst the nation, in St. Louis, and the heatwave is progressing, so if it's coming your direction prepare to remain hydrated.
When I was growing up the main way we had watermelon was super cold, cut, and salted. We generally got a major watermelon on the fourth of July, and that was previously there was seedless watermelon. Along these lines, obviously, there was a lot of seeds for spitting, no strips were given out however, simply endeavor to get it more distant than your cousin.
- 4 1/2 cups watermelon
- 9 oz coconut water (we used Bai)
- 1 bottle (750ml) Sparkling Rosé
- Fresh mint for garnish
- Cut watermelon into chunks and remove the rind and the seeds, setting aside some pieces for garnish.
- Place watermelon chunks in to blender, and blend until smooth.
- Pour watermelon through a fine mesh strainer to remove the pulp and any missed seeds. reserving the strained juice. Discard pulp. (Straining is optional, there's not much pulp but it could clog a straw or you may swallow a seed)
- Pour watermelon juice into ice cube trays, and freeze the watermelon for at least 5 hours to overnight
- Place the frozen watermelon in a high powered blender and pulse until slushie. Add more ice if needed to get the consistency you like.
- Add sparkling rosé and coconut water to watermelon juice. Stir lightly.
- Pour into glasses, and garnish with watermelon and fresh mint.
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