Beat the summer heat with some wonderfully hydrating and
delicious treats! These three recipes were used in our segment with CultureMap
Houston and are perfect for a day by the pool or just to cool down on a hot
day!
Melon Salad with Mint
Vinaigrette
Ingredients
1 bunch fresh
mint, chopped
¼ cup lemon
juice
¼ cup simple
syrup, recipe follows
2 cups
watermelon balls
2 cups
cantaloupe balls
2 cups
honeydew balls
Simple Syrup:
½ cup water
1 cup sugar
Directions
In a blender,
combine mint, lemon juice, and simple syrup. Blend until smooth.
Combine the
melon balls with the vinaigrette and toss. Transfer to a serving bowl.
Simple Syrup:
In a saucepan,
combine the water and sugar over a medium high heat and bring to a boil. Reduce
heat and simmer for about 5 minutes or until the sugar has dissolved.
Take the pan
off the heat and let the syrup cool.
Watermelon-Cantaloupe
Basil Agua Fresca
Ingredients
15 cups
chopped cantaloupe
7 cups
chopped watermelon
¾ cup fresh
lemon juice
¾ cup
loosely packed fresh basil leaves
Directions
Blend the cantaloupe
and watermelon in a blender, working in batches if needed, until smooth.
Set a
fine-mesh sieve that is lined with cheesecloth over a bowl and strain
cantaloupe. Repeat this process and then pour into a pitcher.
Add lemon
juice, basil and 2 cups cold water. Let steep at room temperature with ice.
GPF Blueberry Pistachio
Trifle
Ingredients
24-36 Green
Plate Foods Super Brownies
32 oz Vanilla
Greek Yogurt, 0% fat
1 pint Fresh
Blueberries
1 cup Raw
Pistachios
12 Green Plate
Foods Blueberry Nubblers
Directions
Toast the
pistachios in a small saute pan over medium heat until fragrant, about 1
minute.
Chop the
toasted pistachios and Nubblers and cut the brownies in half horizontally.
Stir the
yogurt together and place in a piping bag with a small tip.
Compose the
trifle by making a layer of cut brownies in the bottom of a trifle bowl and
then topping with the greek yogurt, chopped pistachios and blueberries.
Continue
layering until you reach the top. The top layer should be garnished with the
yogurt and chopped Blueberry Pistachio Nubblers.
