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Charred Watermelon Punch

Charred Watermelon Punch

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Watermelon slices on the grill adds summer BBQ vibes to this cocktail featuring Don Julio Blanco.


Serving size: 4 glasses

  • ¾ cup of seltzer, chilled
  • (1) 4lb baby seedless watermelon

Recipe Preparation

  • Cut one watermelon in half, followed by ½-inch rounds.

  • Preheat grill or grill pan over high heat and grease grates with oil. Add watermelon halves, cut side down, and cook until grill marks form, turning a few times to get a nice char all over, about 8 minutes. Remove to a plate and let cool.

  • Add watermelon rounds to grill and cook just until grill marks form on one side, about 2 minutes. Remove from grill to a plate, char side up. Slice into wedges.

  • For the remaining watermelon half, remove the flesh from the rind and discard rind. Transfer the flesh into a blender. Add lime juice, sugar, and a few pinches salt and purée until smooth. Strain through a fine mesh sieve into a punch bowl. Stir the Don Julio Blanco tequila and seltzer into the watermelon juice.

  • Fill cups with ice. Ladle drinks into cups and garnish with lime slices and watermelon wedges.

Related Video

Charred Watermelon Punch

The Real Reason People Love to Put Salt on Watermelon

A refreshing slice of cool watermelon is one of summer&aposs greatest pleasures. And while for most people it&aposs enough to enjoy the plain slice of melon right after cutting, some of us need a little something extra: salt.

Sprinkling salt on watermelon might sound like an unlikely match, but the play of sweet and salty makes it a no-brainer combination. Think of beloved dynamic duos like salted caramel, peanut butter, or any other desserts that get a hit of salt to emphasize the sweet. Plus, watermelon is already commonly paired with salty ingredients it&aposs frequently served with cheese and tangy balsamic vinegar or tossed into salads with feta.

But why exactly is salt such a good pair for watermelon? Read on to find out how salt helps enhance the flavor of many fruits, not just watermelon.


  • For the charred lemon juice:
  • 12 lemons, halved
  • For gin rosemary mixer:
  • 8 (5-inch) sprigs of rosemary, cut in half
  • 6 tablespoons sugar
  • 2 cups gin, such as St. George Botanivore
  • 1 cup charred lemon juice
  • For each cocktail:
  • 1/4 cup gin rosemary mixer
  • 2 tablespoons sparkling wine
  • Ice
  • Rosemary sprig for garnish


Add all ingredients to a shaker with ice.

Shake and strain into a glass over fresh ice or straight up into a martini glass.

Garnish with an orange slice and cherry.

  • Tito's Summertime Sparkler
  • Tito's Smash Hit
  • Tito's Cigar Box
  • Tito's Fire Killer
  • Tito’s Charred Vinyl
  • Tito’s Fresh Fruit Mule
  • Tito’s Watermelon Soda
  • Tito's Guava Water
  • Tito’s Mangonada
  • Tito’s Kimchi Bloody
  • Tito’s Saké Club
  • Tito’s Peach Plum Mule
  • Tito’s Yuzu Collins
  • Tito's Red Lotus
  • Tito’s Cucumber Mint Cooler
  • Tito’s SakéTini
  • Tito’s Pear Blossom
  • Tito's Kickin' Mule
  • Tito’s Cherry Limeade
  • Tito’s Summer Mule


We only make one flavor (vodka-flavored vodka), but you can infuse it with any flavors you like!

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Crafted to be savored responsibly.

Tito’s Handmade Vodka is distilled from corn and is certified GLUTEN-FREE. Distilled and bottled by Fifth Generation, Inc. Austin, Texas. 40% alcohol by volume.

"We bought every vodka that was on the shelf, tasted all of them and came up with the two best ones. When mine beat those two then I figured that I had my formula right." - Tito

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Recipe Summary

  • ½ cup olive oil
  • 3 tablespoons white sugar
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 8 Roma (plum) tomatoes, halved lengthwise
  • 2 shallots, halved lengthwise and peeled
  • ½ cup balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 ¾ cups olive oil
  • 4 romaine hearts
  • 1 tablespoon olive oil
  • salt and pepper to taste

Preheat oven to 225 degrees F (110 degrees C). Mix olive oil, white sugar, rosemary, thyme, salt, and pepper in a large resealable plastic bag. Place tomatoes in the bag, seal, and shake to coat. Arrange coated tomato halves cut side up on a baking sheet. Bake tomatoes 2 1/2 hours in the preheated oven. Remove from heat, and let cool.

In a blender or food processor, finely chop the shallots. Add vinegar and brown sugar, and process until smooth. Slowly add 1 3/4 cups oil, processing frequently, so as to thicken the mixture.

Preheat grill for high heat. Brush romaine hearts with 1 tablespoon olive oil, and season with salt and pepper.

Place romaine hearts on the preheated grill. Cook 5 to 10 minutes, turning frequently, until slightly charred but not heated all the way through. Serve warm on salad plates surrounded by tomato pieces and drizzled with the shallot dressing.

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Watermelon Feta Balsamic Canapés

These little beauties are bursting with the flavor of sweet watermelon, tangy feta, savory basil and a kick of balsamic. Perfect for that summer soirée.

Course Appetizer, Brunch, Canapé

Keyword Appetizer, Basil, Bite-Sized, Brunch, Canapés, Feta, Vegetarian, Watermelon


  • 1/2 small seedless personal watermelon
  • 4 oz block feta hand crumbled
  • 1/2 oz fresh basil
  • 2 oz balsamic vinegar or reduction
  • 1 jar balsamic pearls


Take the feta out of the fridge. Crumble in to small bits by hand. Set aside, and let come to room temperature (about 30 minutes).

Next, cut slices into the watermelon about 1" thick. Lay a slice down on a cutting board. Grab a 1-1/2" diameter round cookie cutter. Punch a hole in the watermelon slice. Try to get 5 punches per slice. While the cookie cutter is still in the watermelon, use a melon baller to scoop a little "bowl" in the watermelon round. Then remove the cookie cutter, and repeat the process until you have 30 to 35 rounds.

Next, julienne cut the basil leaves. Then finely chop the julienne strips to make little pieces. Add this to the room-temperature feta, and stir gently to combine.

Set out the watermelon slices on a large cutting board. Pour a small amount of balsamic (or reduction) in the bottom of each scoop. Top with the feta/basil mixture. Finally, carefully spoon a few balsamic pearls on the very top. Transfer the desired amount to a serving plate.

Store any additional canapés in the fridge or air-tight container (if storing overnight). These are best served right away, but still taste good the next day as leftovers. Enjoy!

Watermelon Agua Fresca

Recipe courtesy Rancho La Puerta, Tecate, Mexico

“Watermelon Agua Fresca is hands down a favorite in Mexico,” says Denise Roa, executive chef of Rancho La Puerta. “It’s easy to make, and our winter rains provide us some of the best melons and stone fruits during summer. You can also freeze it in ice cube trays and add it to other drinks in place of plain ice cubes, or freeze the drink into popsicle molds, which we call paletas.”

  • 1½ pounds seedless watermelon, rind removed, cut into 1-inch chunks
  • 1½ cups frozen raspberries
  • 1 cup apple juice
  • 3 tablespoons agave syrup (optional)

In a food processor, purée the watermelon, raspberries and apple juice until smooth. Taste and add agave syrup if desired. Serves 4.

  1. How to cut it: For grilling, cut the watermelon in thick wedges (triangles) with the rind attached. Having the rind attached to it will hold it together, and if you cut it off the steaks of watermelon will tend to fall apart when flipped.
  2. Seasoning: To get a beautiful grilled mark, make sure to season with oil, salt, and pepper. Without seasoning, it will be hard to get the char marks.
  3. Timing: The perfect timing is one minute per side. If you still don&rsquot see the grill marks, leave it for 30 more seconds. Grill at high heat.

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Smoky Beans and Greens Tacos: FAQs

Absolutely! This is the best homemade enchilada sauce and is ready for you in 5 minutes. Seriously!

Good news! It’s super easy to vegan-ize this recipe. Just swap out the regular mayo for a vegan mayo here.

The tacos themselves have a lot of flavor, but they aren’t really spicy. The Aji Verde sauce on the other hand has some heat and punch to it, so if you don’t love spicy food, it’s probably best to limit how much green sauce goes on top of your tacos.

Source notes: Aji verde is a Peruvian green sauce. I based this version off the recipe from A Cozy Kitchen, which is my all-time go-to for this amazing, punchy, fiesty green sauce (with a few swaps based on what I usually have in my fridge). So yummy!

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