Watermelon Juice With Ginger And Lemongrass Recipes

WATERMELON JUICE

Steps:

• Place the watermelon cubes in a blender and blend.
• Place a nut milk bag or a few layers of cheesecloth over a large bowl and strain the juice.
• Transfer to a pitcher and stir in the lime juice and ginger juice. Serve with sparkling water and garnish with fresh mint, if desired.

WATERMELON WITH GINGER-MINT SIMPLE SYRUP

Steps:

• In a medium saucepan, mix the sugar, mint stems, ginger, and water over medium high heat, stirring until sugar dissolves. Bring to simmer for 2 to 3 minutes then remove from heat. Let the mixture steep 20 minutes before straining through a fine sieve. Chill the syrup. To serve, drizzle the chilled syrup over the watermelon cubes and garnish with fresh mint leaves.

LEMONGRASS-GINGER JULEP

Steps:

• Add the mint and ice to a cocktail shaker and muddle. Add the bourbon and the Lemongrass-Ginger Simple Syrup and shake vigorously to combine. Serve on the rocks in a Collins glass. Top with club soda, a squeeze of lime juice and garnish with a sprig of mint.
• Trim the lemongrass stalks so you have the bases only. Bash with the back of a knife (or a meat mallet) so the oils and aroma release more easily.
• Combine the lemongrass, sugar, 2 cups cold water and ginger together in a medium saucepan and set over medium heat. Simmer until the sugar dissolves. Reduce the heat and allow to sit so the lemongrass and ginger steeps in the syrup. Once the syrup is fragrant, 30 to 40 minutes, strain and use.

GINGERED WATERMELON JUICE

Steps:

• Place the watermelon and ginger in a blender.
• Process for 2 minutes, or until smooth.
• Add 6 ice cubes and process until the ice is crushed.
• Pour into chilled glasses and garnish with a thin slice of watermelon.
• Enjoy!

WATERMELON JUICE WITH GINGER AND LEMONGRASS

Steps:

• Puree watermelon in a blender until smooth. Strain mixture through a fine sieve into a pitcher. Stir in lemon juice, lemongrass, ginger, and 1/8 teaspoon salt. Refrigerate until chilled, about 20 minutes.
• Divide juice among 6 ice-filled glasses, and garnish with lemongrass stalks.