Watermelon Mint Coolers


Mint & Lemongrass Syrup
2 stalks lemongrass (plus extra for garnish, if desired)
1/2 cup mint leaves
2 cups water
1/2 cup sugar


1 small watermelon
Mint & Lemongrass Syrup, to taste


To make the syrup: Trim the ends off the lemongrass and chop into 2 inch pieces. Using a morter and pestle or the back of a knife, crush the lemongrass stalks to help release the juice. Combine lemongrass, mint, water and sugar in a small sauce pan and bring to a boil. Lower heat, cover and simmer for about 30 minutes. Let it cool in the refrigerator. Strain and refrigerate until ready to use.

Slice watermelon into 1 inch cubes, removing rind. Place in a blender and puree. Strain and refrigerate until ready to use.

Fill glasses with ice cubes. Add 1/2 cup lemongrass syrup and 1/2 cup watermelon juice to each glass (adjust proportions based on the sweetness of your watermelon juice). Garnish with fresh mint and serve.

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