Watermelon Ginger Beer
The recipe for this batch drink, from Nicole Taylor’s book, “Watermelon and Red Birds,” includes the juice from a red-fleshed watermelon, ideally from one with seeds. (They can be hard to find; seedless melons work too.) If you own a juicer, proceed with the seeds and all and don’t worry about straining. Watermelon is over 90 percent water and is a nutrient-dense food. This drink can serve as an everyday accompaniment at breakfast, lunch, dinner or with a snack.
- Serves: 4 persons
- 2tablespoons fresh fennel fronds (optional)
- Filtered water
- 6cups (1-inch) cubed red watermelon (from about 3 pounds watermelon)
- 2cups ginger beer, homemade or store-bought (see Tip)
Step 1Divide the fennel fronds, if using, between two ice cube trays. Fill with filtered water and freeze until solid, 4 to 8 hours.
Step 2Meanwhile, place the watermelon in a blender or food processor and blend until smooth. Scrape the sides of the blender or food processor using a rubber spatula and blend again.
Step 3Place a fine metal sieve over a large bowl and strain the pureed watermelon through the sieve. (This should yield 2 to 3 cups of juice). Store in the refrigerator until ready to serve; it will keep in the refrigerator in an airtight container for up to 3 days.
Step 4To serve, fill four highball glasses or rocks glasses with the ice cubes. Stir the watermelon juice and add ½ cup to each glass. Top off with ½ cup ginger beer.