Flattery and Rules
They say imitation is the sincerest form of flattery. And in this post, my imitation of a summer refreshment on one of my new favorite food blogs is most defintely meant to be genuine flattery. The Traveler’s Lunchbox comes from across the “pond” – Scotland to be exact. Melissa is a kindred spirit; she is a woman after my own heart who worships fresh ripe watermelon in the same unabashed way as me. In fact, it was her Melon’s of Memory post that first hooked me on her blog.
As far as I know, there’s no rule book on blogging, or if there is, I haven’t been shipped my copy yet. My own rule thus far has been to not copy another blogger’s idea too closely. If I can’t make something truly my own, I’d rather not post it. But as with all rules, this one is about to be broken. Melissa did such an amazing job with this recipe, and it’s just so good that I can’t do much more than give her all the credit and post her fabulous idea with a few minor changes.
There’s a sorry lack of rosewater here in Philadelphia. And I also used yellow watermelon since I had gotten such a large one at the farm last week. And I cut back on the simple syrup since I found the flavor of yellow melon didn’t stand up to the sugar’s more intense sweetness. Or perhaps that’s because I used natural raw sugar instead of the refined white sugar…? In any case, when it’s all said and done, this is a simple and fabulous recipe idea that deserves all the cross referencing posts it can get. It would make a lovely final course for a nice dinner party – refreshing and light. My only problem is how to file it…is it a beverage or is it a dessert? Or even a palette cleanser for between courses? Well, like I said - make your own rules and then break them when the mood strikes you.
WATERMELON IN LIME MINT SYRUP
Adapted from The Traveler’s Lunchbox
1 c. water
1/2 c. sugar (use raw sugar if you have it handy)
1 medium watermelon
2 t. lime juice or to taste
2 t. spearmint water (or use rosewater if you can find it)
several ice cubes
In a small sauce pan over medium heat, stir together the water and sugar to create a simple syrup. Stir occasionally until all sugar is dissolved. Remove from heat and chill.
While syrup is chilling, begin to cut up the watermelon. Remove all seeds – this is one reason I chose the yellow melon instead of the red Sugar Babies the farm is growing since the yellow Sorbet Swirl has far fewer seeds than most red varieties. Or course, you can just buy seedless and skip this step altogether. Once seeds and rinds are removed, cube melon into roughly 1/2 inch cubes (about the size of dice).
In a large pitcher or bowl, combine watermelon with lime juice and spearmint water. Add ice cubes and about 1/2 c. of simple syrup. Stir all together, adding some cool water and more syrup as needed to reach desired flavor. Allow ice cubes to melt completely before serving in small shallow bowls or tumblers with spoons for eating the watermelon.
Watermelon should be eaten relatively soon after being prepared. It will keep for about a day or so if covered in the refrigerator.
(serves 5 to 6)