Here in San Antonio, Texas, the weather has been predictable. Hot, hot, and hot. Right now 81 degrees with 60% humidity. It will get in the upper 90’s later in the day. Usually we have been in the triple digits for a month now, but with a long winter, it has taken a while for the heat to worm its way into our lives. John loves this weather. I, on the other hand, would just as soon to have it stay cold.
However, this weather makes for a great time at the farmers market early in the morning. I look forward to my weekends scouring the seasonal produce. I have to set myself a budget. To help me, I only put so much cash in my pocket so I cannot go crazy by buying everything up in sight. I remind myself we can only eat so much, and I don’t want to waste one bit of my bounty.
I found some beautiful indian cucumbers. If you have never tried indian cucumber, it tastes like a regular cucumber but is a little sweeter. Not too sweet, but enough for your taste buds to say, “Hey, that is not what I was expecting.”
Now, what shall I do with the cucumber? Since it has been muggy and hot, I thought a refreshing drink was in order. If you like more of a cucumber taste, change the ratio of cucumber and watermelon. Also, if you have adult guests, add a little vodka to the mix.
Indian Cucumber and Watermelon Refresher
1 ½ cups indian cucumber, peeled, seeds removed, cut in 1-inch cubes
2 ½ cups watermelon, rind and seeds removed, cut in 1-inch cubes
1 tablespoon lemon zest
1 cup cold water
1 ½ cups lemon sorbet (recipe below)
Place the cucumber and watermelon in a food processor. Plus 5 times. Add sorbet, lemon zest and water until well blended and smooth. If the refresher is too thick for your taste, add more water. Pour into beverage container and refrigerate for 3 or more hours. Stir and serve.
1 ¼ cups granulated sugar
1 ½ cups water
3 Tablespoons fresh grated lemon peel
1 cup fresh lemon juice (6-10 lemons)
In a saucepan over medium heat, stir together sugar and water until the sugar dissolves. Bring to a boil and boil for 1-2 minutes. Remove from heat. Pour into medium size bowl and cool to room temperature. Stir in lemon zest and juice and then put in refrigerator to chill for several hours.
To finish making sorbet, pour mixture into ice cream maker according to manufacturer’s directions.
If you do not have an ice cream maker, pour the ingredients into a freezable dish. Cover with plastic wrap and place in freezer. Once it is almost solid (slushy), stir. Rewrap and freeze. When it is solid, place in blender to blend until smooth. Place in freezer until ready to serve.