Watermelon Sorbet, Juice, & Cocktail

Watermelon Sorbet 

Recipe by: Alton Brown (http://www.foodnetwork.com/recipes/alton-brown/melon-sorbet-recipe/index.html) (mod by SH in red) 

Prep Time: 15 min
Cook Time: N/A
Serving Size: 4 

Tools: Food processor/blender 

Ingredients:
1 lbs, 5 oz diced watermelon (or muskmelon or honeydew)
3 tbs freshly squeezed lemon juice
2 tbs vodka
9 oz sugar, approximately 1 1/4 cups (4.5 oz, approximately 1/2 cup + 2 tbs) 

Steps: 

1. Place the melon in the bowl of a food processor and process until smooth.
2. Add the lemon juice, vodka, and sugar and process for another 30 seconds.
3. Place the mixture into the refrigerator until the mixture reaches 40 degrees F; depending on the temperature of your ingredients and refrigerator, this could take 30 minutes to 1 hour. (omit)
4. Pour the chilled mixture into the bowl of an ice cream maker and process according to manufacturer's directions. (omit)
5. Transfer the sorbet to an airtight container and place in the freezer for 3 to 4 hours before serving.

Note: We do not have an ice cream maker so we omitted step 3 and 4. 

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One will surely have plenty watermelon left. Let's make something for these hot summer days.

Watermelon Juice

 
Recipe by: SH 

Serving Size: 4 

Ingredients:
2 lbs diced watermelon
2 cups of ice cubes
4 tbs of lemon juice 

Steps:

1. Blend and strain the rest of watermelon.
2. Add lemon juice to watermelon.
3. Stir well.
4. Serve on the rocks i.e. with ice.

Watermelon Cocktail

Serving Size: 1 

Tools: Cocktail shaker  

Ingredients:
6 tbs of watermelon juice
2 tbs of Limoncello, chilled
2 tbs of lemon juice 
2 cup of ice cubes 

Steps:

1. Fill a cocktail shaker 3/4 full with ice cubes.
2. Add watermelon juice, lemon juice, and Limoncello.
3. Cover and shake until outside of shaker becomes frosty.
4. Strain into chilled martini glass.

"Tang Yuen" aka Glutinous Rice Balls

Recipe by: SH

Prep Time: 20 min
Cook Time: 30 min
Serving Size: 4

Tools: Pots, mixing bowl

Ingredients:
Syrup:
2" piece of ginger (peeled and bruised)
8 cups of water
1.5 cups of brown sugar

Glutinous Rice Balls:
4 cups of glutinous rice flour
2 cups of cold water
2 tbs of pandan extract
2 tbs of Ghirardelli milk chocolate powder
1/4 cup of Ghirardelli bitter-sweet chocolate chips

Steps:

1. Boil water and ginger in pot for 20 minutes. Cover pot half way when water starts boiling.
2. In a mixing bowl, add 1 cup of water to 4 cups of glutinous rice flour.
3. Knead the dough.
   
4. Is the dough sticking to your hands? If yes, knead in a little bit more flour until it does not stick to your hands.
5. Is the dough crumbling apart? If yes, add a little bit more water until it does not crumble apart.
6. Repeat step (4) and (5) as necessary.
7. Divide the dough into 3 portions.
8. *Flavor 1/3 with pandan extract, 1/3 with chocolate powder, and leave the last 1/3 as is.
9. Repeat step (4) and (5) as necessary.
10. Divide dough into small portions and roll them in between your palms to form spheres.
11. Wrap a chocolate chip inside each small non-flavored dough pieces when rolling them.
    
12. Place them on plate.
13. Add brown sugar into ginger soup.
    
14. Once sugar is dissolved, add all glutinous rice balls into soup.
15. The Tang Yuen is ready to serve when all the glutinous rice balls float to surface.

* Different colors can be achieved by using food coloring.

There is a version by lilian on http://www.malaysiabest.net/2008/12/14/how-to-make-tang-yuen-or-tang-yuan-for-winter-solstice-%E5%86%AC%E8%87%B3/