I won something today. It wasn’t a plastic tchotchke from a trade coference, nor was it a Publisher’s Clearing House giveaway… I actually won 10lbs of something delicious because some people over at Marx Foods liked my burger! It’s the first food competition I’ve ever won and given all the tasty looking entries, I’m pretty
I won something today. It wasn’t a plastic tchotchke from a trade coference, nor was it a Publisher’s Clearing House giveaway… I actually won 10lbs of something delicious because some people over at liked my ! It’s the first food competition I’ve ever won and given all the tasty looking entries, I’m pretty excited to have won. This means I’ll have 10lbs of kobe beef hamburger to store/cook/eat, so expect some more burger recipes over the next few weeks.
For those that haven’t heard of them, Marx Foods has an awesome selection of hard-to-find foods ranging from kangaroo meat to truffles to a plethora of seaweeds. A great resource when a recipe calls for Poussin and you start thinking dirty thoughts.
I wish I could share the prize with all you readers since my waistline doesn’t need another 10lbs of anything added to it, but after you’ve had a few pieces of this watermelon you’ll feel like you’ve won something too.
This is a no-cook dessert that’s so simple it’s not really even a recipe, perfect for the middle of summer. I also can’t claim it entirely as my own since it was wholly inspired by Michelle’s wine-marinated grapes over at .
The watermelon doesn’t freeze solid and is more like a popsicle in texture. The alcohol flavor is totally subdued by the cold temperatures so it’s one of those things where you eat a few pieces and wonder why you feel so good.
The best part is that nothing goes to waste. The wine that the watermelon soaks in takes on a great watermelon flavour and makes a fantastic sangria. If you really want to make the most use of the watermelon, you can also peel the rind and salt it to make pickled watermelon rind (more on this some other time).
watermelon small seedless (peeled and chopped into big chunks)1
Pinot bottle of Grigio , Muscato D ' Asti (or other cheap fruity win)1/2
lime juiced2 - 3 tablespoons
sugar (+ more for sprinkling)
Cut up the watermelon, put it in a Tupperware and empty the bottle of wine. Add the lime juice and sugar to taste. Let this soak in the fridge for at least a few hours or up to a day.
It will be tempting to eat all the watermelon right out of the wine, but resist the urge and drain the watermelon setting aside some for the sangria and toss the rest into a freezer bag with some more sugar and freeze.
For the sangria, just chop up the reserved pieces of watermelon and add to the left over wine and serve. If it's too sweet, just add a little soda water for a fizzy watermelon sangria.
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