Watermelon-Mint Shrub with Watermelon Spoom

If you have roughly 48 hours to spend in the kitchen, Watermelon-Mint Shrub with Watermelon Spoom might be an outstanding gluten free, dairy free, and lacto ovo vegetarian recipe to try. One serving contains 88 calories, 2g of protein, and 0g of fat. For $1.31 per serving, you get a side dish that serves 8. This recipe from Serious Eats requires champagne vinegar, sugar, fresh mint leaves, and salt. 40 people were glad they tried this recipe. It can be enjoyed any time, but it is especially good for Summer. Taking all factors into account, this recipe earns a spoonacular score of 24%, which is rather bad. Similar recipes include Watermelon Frosé – Frozen Watermelon and Rosé Wine, Watermelon Mint Salad, and Watermelon-Mint Margarita.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 For the Shrub: Combine sugar and water in small saucepan and bring to a boil. Continue boiling briefly, until all sugar crystals are dissolved. Allow to cool completely before proceeding. Combine with watermelon purée, lime, and vinegar. Skim off any foam from surface. Cover and let rest in refrigerator for at least 2 days. 2 For the Mint Syrup: Combine sugar and water in small saucepan. Bring to boil and cook to dissolve sugar. Add mint, reduce heat and simmer 1 minute. Remove from heat, cover and steep 30 minutes. Strain out mint and discard. Chill syrup thoroughly before using. 3 For the Pickled Rind: Peel the green skin from the outside of the melon rinds. Trim any remaining flesh from the inside or overly tough rind from the outside. Slice remaining rind into 1/4-inch planks. Cut into small decorative shapes with a cookie cutter or knife. Combine water, vinegar, Kool-aid, and sugar in a medium saucepan and bring to a simmer. Add watermelon and simmer for 30 minutes. Strain rind out into a heat proof container and continue simmering liquid until it reduces by about a third, around ten minutes. Pour reduced liquid over rind and allow to cool to room temperature, then cover and chill at least 24 hours. 4 For the Spoom: Combine watermelon purée and water. Using a stand mixer or electric handheld mixer, whip egg whites with salt on medium-high speed until foamy, then add sugar and whip on high speed until it forms glossy, firm peaks. Pour watermelon purée into meringue and fold with a whisk. Don't panic when it doesn't incorporate like most meringue-based treats, just keep mixing. Eventually you'll have a light pink, slightly fluffy thick liquid. Process in an ice cream maker according to manufacturer's instructions. Allow to firm up in the freezer in a sealed container for at least 4 hours before scooping. 5 To Make a Drink: For a 10 ounce glass, mix together 1/4 cup shrub and 1 tablespoon mint syrup. Fill glass with ice and pour in shrub mixture, then top with still or sparkling water. Add a few pieces of pickled watermelon rind and stir gently with a straw. Serve with watermelon spoom.

 

Step by step:

For the Shrub

1. Combine sugar and water in small saucepan and bring to a boil. Continue boiling briefly, until all sugar crystals are dissolved. Allow to cool completely before proceeding.

2. Combine with watermelon purée, lime, and vinegar. Skim off any foam from surface. Cover and let rest in refrigerator for at least 2 days.

For the Mint Syrup

1. Combine sugar and water in small saucepan. Bring to boil and cook to dissolve sugar.

2. Add mint, reduce heat and simmer 1 minute.

3. Remove from heat, cover and steep 30 minutes. Strain out mint and discard. Chill syrup thoroughly before using.

4. For the Pickled Rind: Peel the green skin from the outside of the melon rinds. Trim any remaining flesh from the inside or overly tough rind from the outside. Slice remaining rind into 1/4-inch planks.

5. Cut into small decorative shapes with a cookie cutter or knife.

6. Combine water, vinegar, Kool-aid, and sugar in a medium saucepan and bring to a simmer.

7. Add watermelon and simmer for 30 minutes. Strain rind out into a heat proof container and continue simmering liquid until it reduces by about a third, around ten minutes.

8. Pour reduced liquid over rind and allow to cool to room temperature, then cover and chill at least 24 hours.

For the Spoom

1. Combine watermelon purée and water. Using a stand mixer or electric handheld mixer, whip egg whites with salt on medium-high speed until foamy, then add sugar and whip on high speed until it forms glossy, firm peaks.

2. Pour watermelon purée into meringue and fold with a whisk. Don't panic when it doesn't incorporate like most meringue-based treats, just keep mixing. Eventually you'll have a light pink, slightly fluffy thick liquid. Process in an ice cream maker according to manufacturer's instructions. Allow to firm up in the freezer in a sealed container for at least 4 hours before scooping.

3. To Make a Drink: For a 10 ounce glass, mix together 1/4 cup shrub and 1 tablespoon mint syrup. Fill glass with ice and pour in shrub mixture, then top with still or sparkling water.

4. Add a few pieces of pickled watermelon rind and stir gently with a straw.

5. Serve with watermelon spoom.

Nutrition Information:

covered percent of daily need