This summer in Los Angeles has been decidedly cool. In fact, despite a few days of heat last month, it was the coolest July on record. I happen to love cool weather so it's been great for me, but that all changed about two weeks ago. All of a sudden it got super hot and the heat didn't let up until this past weekend. I've been miserable with the AC cranked high and trying to avoid contact with the outside world. Luckily, there are some delicious ways to cool off in this city. I recently discovered Pinkberry's new watermelon flavor and I'm obsessed. I also totally love the way they serve it with watermelon chunks, watermelon puree and diced cucumber. It's fresh and fantastic. The first time I tried the combination, I knew I wanted to make a drink based on it. This cocktail is so refreshing and a perfect antidote to the heat. I plan on making this often...especially when the heat gets really intense in September and October with the Santa Ana winds.
PS, If someone can help me come up with a catchy name for this drink, I will totally invite you over for a cocktail!
Watermelon Cucumber Cocktail
*Note, I prefer drinks on the tart side. You'll probably get much more juice from the watermelon than the amount listed below so feel free to play around with the quantities. Also, if you're not a drinker, leave the vodka out. This drink is great even without the alcohol!
Makes 4+ drinks
1 small, seedless watermelon, peeled and cut into chunks
2/3 cup freshly squeezed lime juice
1/4 cup simple syrup (recipe below)
1 cup seltzer water
6 ounces vodka
Place the watermelon chunks in a blender. Blitz until liquefied. Place a strainer over a bowl and add the watermelon puree. Strain the juice and reserve 2 1/2 cups of the juice.
In a large pitcher, mix the watermelon juice with the lime juice. Fill each glass with a couple of ice cubes and a small handful of cucumber pieces. Add 1/4 cup of the watermelon and lime mixture, 1/4 cup of the seltzer, and 1 1/2 ounces of vodka to each glass. Serve immediately.
Makes 1/4 cup
In a small saucepan, dissolve 1/4 cup of sugar in 1/4 cup of water over low heat. Once the sugar has dissolved, remove from the heat and set aside to cool.