Louisa Shafia's Watermelon, Mint & Cider Vinegar Tonic
Genius Recipes
Photo by James Ransom
- Serves
- 5 cups concentrate
- Prep Time
- 8 Hours
- Cook Time
- 5 Minutes
Even if drinking vinegar sounds like a dare—and maybe that's why you ordered it—it's anything but. It's sweet and sour and icy-cold. It vibrates and clangs with fruit and vinegar, and soothes with sweetness and mint. It is the most refreshing drink you will have this summer. And because it's a grown-up drink without alcohol, you can take it on a picnic, at any park, without having to look side-eyed at cops that might pass by. From The New Persian Kitchen (Ten Speed Press, 2013).
Ingredients
- 3 cup water, plus more to serve
- 1/4 teaspoon sea salt
- 1 cup honey
- 6 cup coarsely chopped watermelon
- 1 cup tightly packed fresh mint
- 1 cup cider vinegar
- Ice cubes
- Sliced watermelon, sliced unwaxed cucumber, and spearmint, for garnish
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Directions
- Step 1
Bring the 3 cups water and the salt to a boil in a medium saucepan. Add the honey, stir to dissolve, and remove from the heat.
- Step 2
Combine the watermelon and mint in a large bowl. Stir in the honey-water and let cool to room temperature, then add the vinegar. Steep the mixture in the refrigerator for several hours or up to overnight.
- Step 3
Strain the mixture and eat the watermelon chunks, if desired. Pour the concentrate into a clean glass jar, and store in the refrigerator for up to 1 week.
- Step 4
To serve, pour 1/4 cup of the concentrate into a glass over ice and dilute with 3/4 cup water. Garnish with the watermelon, cucumber, and mint.