[PUGACHEV]

I discovered Watermelon juice in Santa Fe a few years ago. It is very, very good and easy to make. Simply take a seedless watermelon and liquefy it in a blender. You will usually get something close to 1/2 gallon of juice from each watermelon and you just just add four to six tablespoons of Agave Nectar to that. The Agave Nectar does not dissolve easily, so you may have to stir it quite a bit. Keep the juice cold and serve chilled. I think seeded watermelons are more falvorful to begin with, but then you have to strain out the seeds before blending.

[Liz]

Mmmmmm.....that sounds delicious. And what to serve with it? Ice cream, of course, in a watermelon bowl.

WATERMELON ICE CREAM

METHOD BTB 2 cups watermelon puree, cup sugar, tb corn syrup, 1/8 tsp salt; simmer 20 min. Offheat, add liquor, tsp vanilla. Mix into 2 cups plain watermelon puree. Chill thoroughly. Add 2 c light cream; fridge 4-24 hours to chill & meld. Freeze in ice cream maker to soft consistency. Spoon into airtight container, sprinkling w/ 2 oz shaved dark chocolate as you pack. Freezer/harden several hours before serving.

SERVE in watermelon bowl.

Use 1/3 c Passoa Passion Fruit liquor (Chambord, port wine, or vodka); watermelon's high water content ices up in freezer---alcohol displaces ice crystals so you get ice cream not a solid block of ice. When refrozen, thaw a bit til scoopable.