These were by far the most delicious thing I have put in my mouth since we started The Food Plan! I know, I know… alcohol is not technically permitted on The Food Plan, but it is one of the things that Mike and I were unwilling to give up completely [see my post on Happily Ever After to see why]. We have cut back quite a bit though. I need to share the deliciousness, so you can enjoy these too!
3 cups fresh seedless watermelon pulp
1 cup fresh squeezed lime juice (8-10 limes)
1 1/2 cups simple syrup made with honey (see below)
1 1/2 cups 100% agave tequila
1/2 cup cointreau
Put watermelon in a bowl and use a potato masher to smash into pulp. You want to get as much juice out as possible, and you don’t want any large chunks. It makes it a little bit harder to drink. I like the smaller nuggets for snacking on when my beverage is gone. (I also eat the fruit from the bottom of my sangria). Transfer your pulp and juice to a pitcher. Don’t worry about picking out any seeds you do find in your melon, unless you are really anti-seed. Add lime juice, simple syrup, tequila and cointreau. Stir. Refrigerate for 30 minutes minimum. Serve over ice.
Honey is so much better for us than processed sugars. We use it as our primary sweetener now, actually our only sweetener. Some people are getting on the agave train, and while that is better than some of the other sweeteners, it is still around 90% fructose. So while that debate rages on, we use honey. The following simple syrup recipe is from my Everyday Grain-Free Gourmet cookbook by Jodi Bager and Jenny Lass. As a side note this is my favorite cookbook at the moment, because of the ease of recipes and the variety. It makes delicious foods we can substitute for the favorites we are missing.. like muffins, and bread, and pizza!
1/2 cup water
1 cup raw organic honey
1 tsp pure vanilla extract
Heat water over medium heat. Add honey just before boiling. Stir well until combined. Do not boil. Remove from heat. Stir in vanilla and let cool.
This syrup can also be served on pancakes, waffles, or crepes. Keep refrigerated, but serve warm.