Turn Watermelon Rinds Into a Trendy Cocktail Cordial
The question “What should I do with these watermelon rinds?” the answer was a long time ago, and you probably already know the answer, especially if you’re from the south. The watermelon rinds turn into watermelon pickles , and the crunchy, tasteless pieces become soft, tangy, and (often) slightly spicy. But pickles aren’t the only watermelon rind dish worth making this summer, especially if you’re into succulent smoothies.
Making watermelon rind liqueur solves two problems: yes, it gets rid of leftovers, but it also allows you to add a watermelon flavor to drinks (both alcoholic and non-alcoholic) without the awful “pink foam.” According to PUNCH , melon pulp is a bit finicky when added to drinks:
“Pink flesh doesn’t go well with drinks,” says Kelsey Ramage of the sustainability-focused organization Trash Collective , describing how watermelon’s “pink foam” tends to float to the surface of drinks. Also, juicing or adding fruit pulp leaves the skin as a waste.
It is not difficult to prepare tincture from melon . Mix 2 parts sugar with 1 part zest, by weight , after washing and cutting the zest into 2 to 4 inch cubes. Seal in a large container and leave overnight, then combine the zest and sugar syrup in a high powered blender and strain through a fine sieve.
The taste of your liqueur will depend on the taste of the melon and the amount of pulp left on the skin:
More pulp gives a taste similar to the typical sweet-tart character of each fruit, while less pulp gives a grassy, slightly vegetal flavor.
It’s also bright green, which is pretty cool.
The liqueur keeps a couple of days in the refrigerator, and it is best to use a sweetener (modifier) rather than a juice substitute. Replace it with simple syrup in tropical drinks and enjoy the summer mood. (Mix it with pineapple peel gin for a real fruity flavor.)