When life gives you watermelons, make watermelon shakes. Cut up a ripe, seeded watermelon, then mix and match the ingredients and flavorings you like. Make it frosty by including at least one frozen ingredient, such as ice cubes or frozen fruit. In addition, chill everything you plan to put into the shake for several hours beforehand, if possible, including the watermelon. Serve the drink in tall, chilled glasses.
Wash the entire outside surface of the watermelon under running water. Pat it dry with paper towels or a dish cloth.
Cut the watermelon open and slice it into cubes. Remove the seeds, if necessary. Put the cubes into an airtight container and freeze it for a few minutes, if you like.
Put the chilled or frozen watermelon cubes into a blender.
Add regular or plant milk, ice cream, sweetened condensed milk, frozen juice or fruit punch concentrate, freshly squeezed juice, coconut water, or plain or flavored yogurt.
Put strawberries , blueberries or frozen bananas into the blender.
Include flavorings, if you like. Measure in a few teaspoons of a flavoring extract, such as lemon or peppermint extract; several tablespoons of vanilla powder; freshly squeezed lemon or lime juice; or minced mint. Add a shot of your favorite alcohol, such as vodka, gin or schnapps, if you like.
Make it frosty by putting a few ice cubes into the blender. Use more if the shake's ingredients don't already include frozen fruit or frozen juice concentrate.
Put the lid securely in place. Puree the mixture on high until smooth.
Taste the shake and add sweetener, if necessary. Choose from honey, sugar, agave nectar or maple syrup. Blend the drink and taste again.
Add more liquid if the shake is thicker than you like. Blend in more ice cubes if it isn't frosty enough.
Michelle Kerns writes for a variety of print and online publications and specializes in literature and science topics. She has served as a book columnist since 2008 and is a member of the National Book Critics Circle. Kerns studied English literature and neurology at UC Davis.
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