Sunday, July 28, 2013

Watermelon Bellini

With a kid away at camp, key moments in my day include a) mail call and b) pictures posted on the web.  On Saturday, no pictures were posted and the mailman had not arrived by 5:30pm.  We were heading out to dinner so on our way, I drove around the adjacent streets hoping to intercept the mailman.  Yes, I was, and still am, one of those moms!  I stopped short of emailing camp to ask why no pictures. (A letter finally arrived).

I had my own sort of mail call this morning.  Friend and TBM reader, Jana, sent an email letting me know that she had made two recipes that were successful: orzo salad and peach cobbler.  There are so many recipes and cookbooks out there; the collection on The Baker’s Mann is taste tested and approved (even though not everything made and tested makes it to the blog).  I love when you find a recipe that works for you! 

This week starts the “wonderful world of watermelon” series.  What is more refreshing in the summer than watermelon?  Try this watermelon bellini which is like a homemade Slurpee for adults (with alcohol) or for kids (non-alcoholic).
Happy Birthday Jolie!

Watermelon Bellini
1.      1 lime (or 2 T lemon juice) 
2.      2 T sugar
3.      3 cups frozen seedless watermelon (a quarter watermelon yielded about 6 cups)
4.      1 cup sparkling wine, chilled (or for non-alcoholic, try sparkling cider, sparkling grape juice or club soda)
5.      2 T sugar
6.      Pinch of salt 

Cut lime in half. Cut 1 half into wedges, and rub on rims of 8 (6-oz.) cocktail glasses; dip rims in 2 T of sugar to coat.  (This step is optional - note that I didn't sugar the rims of my glasses). 

Place frozen watermelon in a blender.  Add 1 cup chilled sparkling wine, 2 T sugar, pinch of salt, and juice from half of lime (or 2 T lemon juice).  Blend until smooth.

Pour mixture into prepared glasses; top off with additional sparkling wine. Garnish, if desired. Serve immediately (I served it with a straw because it was pretty “thick”).

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