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Dorothy Dean presents: watermelon daiquiris to beat the heat

Lime adds a bit of brightness to this refreshing watermelon daiquiri. (Audrey Alfaro)
Lime adds a bit of brightness to this refreshing watermelon daiquiri. (Audrey Alfaro)

It’s hot outside. And this heat has me wanting anything and everything to cool down. And, of course, it doesn’t hurt if a little booze is involved.

Cue the watermelon daiquiri.

This summer cocktail is refreshing as they get.

Watermelon is cubed and frozen, then blended with rum, lime and orange juice, a splash of simple syrup and an egg white for frothiness.

It’s like a Slushee, but for grown-ups. You can even pour the mixture into Popsicle molds to make “pop-tails.” These are great for the kiddos, too – just skip the booze, of course.

If this is your first time encountering an egg white in cocktail and your reaction is “gross,” let me assure you that it adds no flavor or sliminess. Egg whites elevate your libations by making them creamy, airy and frothy. I add egg whites to my blended margaritas, too. And if you’re worried about safety, just use egg whites from a carton. They’re pasteurized.

You can add more or less simple syrup, depending on how sweet your watermelon is or what your taste preference is. Different fruits, like strawberries or blueberries, can also be added or used. So can fresh herbs, such as basil or mint.

Try it with coconut rum for a tropical kick.

Watermelon Daiquiri

Adapted from stripedspatula.com

4 cups seedless watermelon, cubed and frozen

1/2 cup light rum

1/4 cup fresh lime juice

1/4 cup orange juice

2 tablespoons simple syrup, plus more to taste (see note)

1 egg white

Lime wedges, optional garnish

Add all ingredients into blender and blend until smooth. Taste and blend in additional simple syrup, if needed. Serve immediately, garnished with a wedge of lime.

Note: To make simple syrup: combine 1 cup water and 1 cup granulated sugar in saucepan. Bring to a boil and simmer until the sugar is dissolved, 3 minutes. Remove from the heat and let cool completely. Store in an airtight container in the refrigerator for 3 to 4 weeks.