Recipe: Watermelon Sangrita
A combination of watermelon and tomato juice, accented with lime and cayenne, makes for a slightly spicy and very cool summertime drink.
Makes about 6 cups.
- 5 cups seedless watermelon chunks, rind removed, plus several slices for garnish (about a 2 pound watermelon)
- 1-1/2 cup tomato juice*
- 1 teaspoon cayenne pepper
- Juice from 1 lime
- 1/8 teaspoon salt
Puree watermelon one cup at a time in blender. At this point, the puree can be strained if you would like a thinner beverage, but leaving in the pulp is simpler and provides added fiber.
Mix watermelon with tomato juice, 1/2 teaspoon cayenne pepper, and lime juice. Refrigerate for at least one hour.
Mix remaining cayenne with salt on a plate.
Holding the additional watermelon pieces over the plate, sprinkle the cayenne-salt blend over one side of the watermelon. Cut each piece halfway down to fit watermelon pieces on edge of glass for garnish.
To serve, pour chilled juice into glasses and garnish glass with spicy watermelon slice.
*Tomato juice can be very high in sodium and other preservatives, so look for a variety with minimal ingredients and less than 150 mg per serving.