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:

1 cup champagne vinegar

3 egg whites

1/2 cup chopped fresh mint leaves

2 tablespoons fresh juice from about 2 limes

Rind from 1/2 medium watermelon

3/4 cup plus 2 tablespoons rice wine vinegar

Pinch salt

1/2 cup sugar

2/3 cup water

2 packets unsweetened watermelon Kool Aid

3 cups watermelon purée

Equipment:

sauce pan

cookie cutter

knife

stand mixer

ice cream machine

whisk

drinking straws

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:

Quickview
87k Calories
1g Protein
0.15g Total Fat
18g Carbs
2% Health Score
Limit These
Calories
87k
4%

Fat
0.15g
0%

  Saturated Fat
0.02g
0%

Carbohydrates
18g
6%

  Sugar
16g
18%

Cholesterol
0.0mg
0%

Sodium
29mg
1%

Get Enough Of These
Protein
1g
4%

Vitamin C
8mg
10%

Vitamin A
449IU
9%

Manganese
0.09mg
4%

Vitamin B2
0.07mg
4%

Selenium
2µg
4%

Potassium
123mg
4%

Magnesium
11mg
3%

Fiber
0.7g
3%

Iron
0.49mg
3%

Copper
0.05mg
3%

Calcium
18mg
2%

Vitamin B5
0.18mg
2%

Vitamin B6
0.03mg
2%

Vitamin B1
0.02mg
2%

Phosphorus
15mg
2%

Folate
6µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Berry Banana Breakfast Smoothie
Spinach, Soft Egg And Parmesan Pizzetta
Pesto Roasted Potatoes Carrots and Asparagus
Scallop with Apricot Sauce
Chia Sunrise
Evergreen Frittata
Fresh Green Beans & Basil
Tortellini Bake
no bake almond fudge protein bars
Cabbage Soup with Smoked Sausage
Food Trivia

The fig is also a fertility symbol and the Arab association with male genitals is so strong that the original word 'fig' is considered improper.

Food Joke

The Passover test [My thanks to Jeff G for the following] Sean is waiting for a bus when another man joins him at the bus stop. After 20 minutes of waiting, Sean takes out a sandwich from his lunch box and starts to eat. But noticing the other man watching, Sean asks, "Would you like one? My wife has made me plenty." "Thank you very much, but I must decline your kind offer," says the other man, "I’m Rabbi Levy." "Nice to meet you, Rabbi," says Sean, "but my sandwiches are alright for you to eat. They only contain cheese. There’s no meat in them." "It’s very kind of you," says Rabbi Levy, "but today we Jews are celebrating Passover. It would be a great sin to eat a sandwich because during the 8 days of Passover, we cannot eat bread. In fact it would be a sin comparable to the sin of adultery." "OK," says Sean, "but it’s difficult for me to understand the significance of what you’ve just said." Many weeks later, Sean and Rabbi Levy meet again. Sean says, "Do you remember, Rabbi, that when we last met, I offered you a sandwich which you refused because you said eating bread on Passover would be as great a sin as that of adultery?" Rabbi Levy replies, "Yes, I remember saying that." "Well, Rabbi," says Sean, "that day, I went over to my mistress’s apartment and told her what you said. We then tried out both the sins, but I must admit, we just couldn’t see the comparison."

Popular Recipes
Coconut-Curry Wheat Berries and Rice

Foodnetwork

Skinny Birthday Cake Cookies

Chelsea's Messy Apron

Southern-Style Crab Cakes

The Saucy Southerner

Warm Cajeta Pudding with Fresh Berries {Cookbook of the Month }

Taste and Tell Blog

Fried Squash

Food Fanatic