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
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
½ cup water
1 cup sugar
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.
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
15 cups chopped cantaloupe
7 cups chopped watermelon
¾ cup fresh lemon juice
¾ cup loosely packed fresh basil leaves
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
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
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.