My flowers are planted, and it’s time to take a break, enjoy a sip and an app with friends. These are so quick and delicious. Plus, a couple of tips:
If you have extra watermelon, cut it into chunks and freeze it in a single layer. Then you will have it on hand to re-create this cocktail in a flash! Or put into water of lemonade as ice cube substitutes!
If you have extra steak, cut it into strips and lightly coat with teriyaki. Freeze these in single layer, then they will thaw almost instantaneously. Voila! Quick as a whistle sip and app!
watermelon ginger limeade
- 3 pounds watermelon chunks (about ½ of a 10-inch round melon)
- Zest of two fresh limes
- juice of two freshly squeezed limes
- ¾ cup ginger syrup (recipe follows)
- 1 12-ounce can ginger ale, lemon lime soda, or club soda
- 3 sprigs mint, for garnish
Reserve 8 nice chunks of watermelon for garnish; set aside. In blender jar, place remaining melon chunks, lime zest, lime juice and ginger syrup. Process until smooth. Pour into serving pitcher and chill.
To serve, pour soda into the watermelon mixture and stir carefully. Pour into tall glasses, over ice if desired. Garnish with watermelon chunks and mint.
In a two cup microwavable measuring cup, measure 1 cup sugar and ½ cup water. Add 2 tablespoons fresh ginger, thinly sliced into julienne strips. Bring mixture to boil, then set aside to cool. Store in refrigerator.
beef teriyaki skewers
- 1/2 pound top sirloin or flank steak
- bamboo skewers
- thinly sliced green onions
- wasabi paste, for garnish
Place beef in freezer for 15-30 minutes, until almost frozen. Slice into strips about ¼ -inch thick and 1 ½ inches long. Place in non-reactive bowl or zipper bag. Pour teriyaki sauce over beef. Mix well, marinate several hours or overnight before cooking. Meanwhile, soak skewers in water to prevent burning while cooking the meat.
To cook, thread beef onto skewers, broil 3-4 minutes on each side. Transfer to warmed platter. Garnish with green onions and wasabi paste. Makes about 20 appetizers.
teriyaki sauce (mixed in advance until sugar dissolves):
- 2 Tablespoons Sugar (I use superfine sugar)
- 1/4 cup Soy Sauce
- 1/2 cup Sake
Makes about ¾ cup sauce. Store in refrigerator. I ALWAYS make a full batch, as it is great to have on hand!