Watermelon Juice with Fleur de Sel
TIME/SERVINGS
Total: 10 mins, plus overnight refrigeration
Active: 10 mins
Makes: 2 servings
By William Yosses
A chilled watermelon quencher that’s sweet, salty, and 100 percent summer.
This recipe was featured as part of our Father’s Day Breakfast menu.
INGREDIENTS
- Half a small seedless watermelon
- 1 teaspoon fleur de sel
INSTRUCTIONS
- Remove watermelon rind and chop the flesh, then purée in a blender. Add fleur de sel and refrigerate overnight. Serve very cold.
COMMENTS | ADD YOUR OWN
I love recipes that have exactly one step!
The ingredient list might be made a little clearer if you specified
a volume of watermelon rather than "half". Since they range from
less than a pound to over 20, "half a watermelon" is an extremely
vague amount. And the photo shows a quater of a watermelon being
used.
Can I use regular NaCl or only expensive French NaCl?
Haven't tried this yet, but it sounds delicious! Admittedly I may attempt to "improve" it a bit with some vodka...yum!
I agree with Chuckles. Why use Fleur de Sel if it's just going to dissolve? Waste of $$$.
I would use some kosher or other cheap salt in the drink, then rim the glass with more expensive salt (tinted green if you really want to go the extra mile). Frozen watermelon also adds to this!
I'm with italyinmind, this needs booze. But I'm with the recipe writer that, w/ only 2 ingredients, they should be both be stellar--I'd splurge on good sea salt both in the drink and on the rim.
Actually theres two steps because you have to drink it.
I have always enjoyed salt on my watermelon, and my family thinks I'm nuts. This recipe is some degree of vindication.
just curious i tried this to some extent but not with the expensive fleur de sel but with just table salt ya im cheap but :P not the point...Isnt there a pulpy "top" on the drink or a foamyness is there a way to get rid of that by adding another ingredient or its a by product of beating air into it. Or do we just strain it to get a more clear fluid or thats just a personal choice because the foamy build up i get doesnt look to appetizing and im sure its not a blender or a watermelon problem
Made this for a cocktail party and it was a fab hit, of course a bottle of Skky didn't hurt the recipe and it was great with just sea salt on the rim.
I tried this both ways, table salt and Fleur de Sel. For those of you who can't tell the difference, just try substituting cube steak for tenderloin of beef the next time you have company. I agree the Skyy helps, but not necessary just to enjoy.
i would highly recommend straining this. i would also recommend pouring this into popsicle molds with a little squirt of lime juice. i would also recommend doing this with honey dew. and above all - any of the above combinations are excellent with vodka, on the rocks with some seltzer or as a martini.
I haven't made this - yet, that's tomorrow - but I agree with Jayne, the difference between "regular" salt and fleur de sel, when you're not cooking it in but finishing with it, is pronounced. Sure it's a few extra bucks. But think how long it will last! I'm not saying to salt your pasta water with it, but...well, just try it. You'll get it.