Skip to main content

#HotSummerEats: Watermelon Refresher #sponsor

Here we are at day three of my Hot Summer Eats event. Here's my version of a watermelon refresher...with a little inspiration from one of our event sponsors: Quirk Books. The publisher provided a few copies of their cookbook Summer Cocktails: Margaritas, Mint Juleps, Punches, Party Snacks, and More by Maria Del Mar Sacasa. One lucky winner will win a copy of the book. Click to enter: here.

I didn't have any pisco, but I had some rum. I went with it!

Ingredients makes 1

  • 4 T fresh herbs (I used mint, parsley, and basil) + more for garnish
  • 1/2 jalapeno pepper, deseeded and chopped
  • 1 T ginger syrup
  • pinch of salt (I used a smoked salt)
  • 2 C seedless watermelon, cubed
  • 2 ounces rum

Muddle herbs with jalapeno, ginger syrup, and pinch of salt. In a blender, pulse the watermelon, rum, and a few more herbs.

To serve, fold together the blended watermelon and herb-syrup mixture. Pour into a glass. Garnish with few small herbs. Cheers!

Thanks, Quirk Books* - just one of our #HotSummerEats sponsors - for inspiration used in this recipe. Find Quirk on the web, on twitter, on facebook, and on pinterest.

*Full Disclosure: I received a copy of Summer Cocktails from Quirk Books for participating in #HotSummerEats. I received no additional compensation for this post; all comments are 100% accurate and 100% my own.


  1. This recipe caught my eye in the Summer Cocktails book, too! I love the flavors in this. Will be trying it as soon as I have ripe watermelon locally.

  2. I bet this was so good. I need to give it a try!!

  3. I love watermelon but I hate fake watermelon flavor like in Jolly I have always avoided watermelon drinks for fear they would use fake flavored syrup but this really sounds delicious to me so I am going to give it a try.

  4. Oh my goodness. This needs to happen immediately! Delicious, Camilla!

  5. Ooh, this book sounds amazing and I've seen so many good recipes from it for #HotSummerEats!


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas