Monday, August 12, 2013

Watermelon Mint Tea

Bobby, Bobby, Bobby!  I am seeing you everywhere – Saturday mornings, Sunday mornings and nights.  Before you start thinking that I am having an affair, Bobby Flay is on Food Network when I exercise (Barbecue Addiction and Titans at the Table (an interview by Bloomberg’s Betty Liu with fellow chefs Rachael Ray, Mario Batali and Tom Colicchio)) and is a co-judge/mentor on one of our favorite tv shows, The Next Food Network Star (Congratulations Dameris!  Southern cuisine does make the world go ‘round). 

What did my “boyfriend” make on one of his shows the other day?  Watermelon Mint Tea. It is like he knew that this is the wonderful world of watermelon at The Baker’s Mann and gave me a sign.  So I raise a toast to Bobby, his talent and skills – all of your recipes are delicious, this one I can actually make.

1.      8 cups chopped seeded watermelon
2.      7 black tea bags
3.      2 T honey
4.      1/2 cup fresh mint leaves
5.      Fresh mint sprigs, for garnish, optional
6.      Vodka, optional

In a food processor or blender, puree the watermelon batches until smooth, then strain into a pitcher. Cover and refrigerate until very cold.

Bring 6 cups water to a boil in a medium saucepan. Remove from the heat, add the tea bags and honey and let steep 5 minutes. Add the mint leaves, cover and refrigerate until cold. Discard the mint leaves and add the tea to the watermelon juice. Add vodka if you wish to make this an alcoholic beverage.  Serve over ice in tall glasses.  Garnish with mint sprigs, if desired.

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