Watermelon Mint Lemonade

A super refreshing drink perfect for hot, sunny, summer days! One of my personal favourites as well.

Prep time: ~20 minutes
Serves: 10-12
Gluten-free

Ingredients:

  • 1/4 watermelon, cut into small chunks.
  • 1 large bunch mint.
  • 1 cup white sugar.
  • 250 ml water.
  • 1 pinch salt.
  • 250 ml lemon juice.
  • 2 liters cold water.
  • sprig of mint for garnish (optional)

Cooking Instructions:

First, we’re going to make a watermelon-mint syrup. Place the sugar, water, watermelon, and mint in a pot on high heat. Stir occasionally, until all of the sugar is dissolved and it comes to a boil.

Take it off the heat and remove the mint leaves. Allow to cool, then place the syrup and watermelon chunks in a blender and blend until smooth.

Take a large pitcher and pour the lemon juice in. Strain in the watermelon syrup to avoid any seeds getting in the lemonade. Add the cold water. You may want a little more or a little less water, depending on how strong you like your lemonade!

Stir the whole thing up, then serve over ice, garnished with mint if desired, and enjoy!

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Cucumber and Dill Salad

A delicious and refreshing salad for the hot summer months. Super quick and easy, this is a perfect side dish for anything you throw on the barbecue, like veggie kebabs!

Prep time: ~10 minutes
Serves: 4-6
Gluten-free

Ingredients:

  • 2 English cucumbers, very thinly sliced.
  • 1 large handful dill.
  • 1 small handful mint.
  • 2 tbsp olive oil.
  • 2 tsp apple cider vinegar.
  • salt.
  • pepper.

Cooking Instructions:

Pick the leaves off of the dill and mint, leaving the larger stems behind. Tear the dill into smaller fronds, then finely slice the mint leaves.

In a large bowl, mix the cucumber with the oil, then add in the herbs, salt, and pepper. Toss well to coat, then stir in the vinegar. Give it one last toss, and it’s ready to go! You can also leave this salad in the fridge for a few hours to pickle in the vinegar if you’d like.