Watermelon Rind Tea Recipes

WATERMELON-MINT ICED TEA (GREEK INSPIRED)

Steps:

• Puree the watermelon in batches until smooth, then strain into a pitcher. Cover and refrigerate until very cold.
• Bring 6 cups water to a boil in a medium saucepan. Remove from the heat, add the tea bags and honey and let steep 5 minutes. Add the mint leaves, cover and refrigerate until cold. Discard the mint leaves and add the tea to the watermelon juice. Serve over ice in tall glasses with mint sprigs, if desired.

WATERMELON RIND SABJI (USING THE GREEN PEEL)

Steps:

• Wash and clean the watermelon rind.
• Using a sharp knife separate the green and white part of the rind.
• Cut the green rind into small pieces. I prefer to cut lengthwise around 1 inch in length.
• For 2 cups of water, add around 2 cups of water and pressure cook in a pressure cooker for 2-3 whistles until tender.
• If using an open pan, boil a pot with 4 cups of water. Add the watermelon rind to it and let it boil until tender.
• Once done, let this cool completely. If you prefer you can do this step a day earlier and refrigerate the rind.
• Now remove the rind and squeeze out extra water and keep the rind in a separate plate or a bowl.
• In a pan add 1 teaspoon oil
• Once hot, add asafoetida and cumin seeds.
• Let the cumin seeds crackle.
• Add ginger and stir fry for a few seconds
• Once done add the watermelon rind, green chilly, remaining masala and salt.
• Cover and cook this for 8-10 minutes until the masala is well incorporated, stirring in between.
• The sabji should be done in about 10 minutes , or until the masala is cooked properly and there is no moisture left.

WATERMELON RIND PRESERVES

Steps:

• Trim green skin and pink flesh from watermelon rind; chop enough rind to yield 6 cups. In a large bowl, stir salt and 2 quarts warm water until salt is dissolved. Add 6 cups chopped rind. Cover and refrigerate 5-6 hours. Drain and rinse in cold water; drain. Cover rind with cold water and let stand 30 minutes. Drain. Transfer rind to a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer until just tender, 10-15 minutes; drain., To make preserves, in a stockpot, combine sugar, lemon juice and 7 cups water. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in rind. Place cinnamon, cloves and cardamom on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Add to stockpot. Return to a boil. Reduce heat; simmer, uncovered, until rind is clear, 30-45 minutes. Discard spice bag., Remove from heat. Ladle hot mixture into 6 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with water simmering, ensuring that they are completely covered with water. Bring to a boil; process 5 minutes. Remove jars and cool.

WATERMELON RIND RECIPE

Steps:

• Cube rind and cover with water.
• Cook until you can perce it easily with a fork, then drain.
• Make a syrup of all the other ingredients.
• Pour syrup over rind and let stand over night.
• Next morning, pour off syrup and bring it to a boil.
• Pour over the rind.
• Repeat this two more times.
• Put into hot sterile jars.

ICED WATERMELON-LEMON TEA

Steps:

• Puree watermelon chunks in a blender until smooth. (You should have 4 cups.) Refrigerate in an airtight container up to 1 day ahead. When ready to serve, transfer to a pitcher; add lemonade-tea mixture. Stir to combine. Cut reserved rind into 1-inch wedges. To serve, fill glasses with ice; top with tea mixture. Garnish with watermelon wedges.

WATERMELON RIND PICKLES

Steps:

• Place rind in a large nonreactive bowl; stir in water and salt. Refrigerate for several hours or overnight. Rinse and drain well., In a Dutch oven, mix sugar, vinegar, 2 cinnamon sticks, cloves and peppercorns. Bring to a boil. Add rinds; return to a boil. Reduce heat; simmer, uncovered, 10 minutes or until tender. Discard cinnamon sticks., Carefully ladle hot mixture into 4 hot 1-pint jars, leaving 1/2-in. headspace. Add a remaining cinnamon stick to each jar. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.