Ice Cream Social: Cherry Bourbon Ice Cream Sandwiches | The Frosted Vegan

I'm kicking off the "social" part of my Ice Cream Social by introducing you to the first blogger who will be contributing to our frosty fête: Abby of The Frosted Vegan!

Abby and I technically "met" through social media. I saw her name pop up on my Instagram from time to time and was intrigued by the fun title of her blog, so I followed her back and got pulled right in to her kitchen adventures. With a tag line like "Plant based desserts, done right", how could you not be curious?! Any girl who whips up things like Caramel Glazed Bananas Foster Donuts and Peanut Butter Dipped Chocolate Sorbet Popsicles should be a friend of mine.

We finally got to meet in person at BlogHer Food Miami in May, and I'm so glad we did! It was while sitting with her and a group of other Midwestern bloggers that I decided that folks from the Midwest are some of the nicest people ever. {Abby is from Wisconsin.}

Anyway, enough of my yappying... I'll let Abby's recipe do the rest of the talking. Make sure you follow Abby and check out all the vegan goodness on her blog!

Facebook | Twitter | Pinterest | Instagram

And don't forget to enter to win our Ice Cream Social prize pack, with goodies from our friends from Joy Cone & a  copy of the gorgeous cookbook, Ruby Violet's Ice Cream Dreams, from Hardie Grant!

a Rafflecopter giveaway

Hi all! I am so excited to be posting here on Dianna’s blog for The Kitchen Prep Ice Cream Social! Ice

cream has long been a favorite in my house, from licking a cone clean during the summer at my favorite

custard stand (pre-vegan days) to trying my hand at making ice cream at home in the recent months, it

seems like I always have ice cream in the works or on the brain. A year or so I ago I finally splurged on

an ice cream maker, envisioning weekends filled with homemade coconut milk ice cream and adding in

fresh berries as the summer progressed. Unfortunately, I ended up dropping my ice cream maker and

had to send it to the small kitchen appliance graveyard, ack! On the other hand, now I have extra room

for more kitchen gadgets and have to find other ways to satisfy my homemade ice cream cravings.

This brought me to discover blender ice cream! Especially with vegan ice creams, it can be hard to make

sure everything is properly combined and smooth before freezing, particularly when an ice cream maker

isn't in the process. Blending all the ingredients together eliminates the need to heat everything over

a saucepan, let it cool, and all that jazz. I’m all for eliminating unnecessary steps and making recipes as

simple as possible, so blender ice cream was perfect.

The sandwich component of this treat just takes everything to the next level, combining fresh, plump

cherries with fudgy sandwich pieces. I opted for more of a fudgy outside for the sandwiches, over a

more traditional cookie route. I find that the cookie part of ice cream sandwiches can be a little dry and

underwhelming, so the fudgier approach was the way to go for these! If you don’t have cashews on

hand, this would probably work just as well with full fat coconut milk; just reduce down on some of the

extra liquid to ensure that the base doesn't become too watery.

Happy Ice Cream-ing! #TKPIceCreamSocial

Cherry Bourbon Ice Cream Sandwiches 

For the cookie/sandwich:

1/3 cup cocoa powder

1 cup all purpose flour

Pinch of salt

1/3 cup walnuts

1⁄4-1/3 cup almond milk or other non dairy mlk

1⁄4 cup granulated sugar

For the ice cream:

1 cup cashews, soaked for at least 3 hours and drained

1⁄2 cup almond milk or other non-dairy milk

1 banana, frozen

1 tablespoon vanilla extract

1/3 cup maple syrup

3⁄4 cup pitted cherries (frozen or fresh)

3 ounces bourbon

1 cup additional pitted cherries

Pinch of xantham gum (optional)

1/3 cup cherry juice (optional)

1. Line an 8x8 square pan with parchment paper. Set aside.

2. To prepare the cookie: In the bowl of a food processor, combine all ingredients and pulse until loose

dough is formed. If needed, add additional almond milk until mixture comes together. Press the

dough into the parchment lined pan, ensuring the dough it evenly pressed throughout the bottom of

the pan. Freeze for at least 4 hours, or until firm.

3. To prepare the ice cream: In the bowl of a blender, combine all ingredients with the exception of the

additional 1 cup of pitted cherries. Blend until mixture is smooth and creamy. If mixture is too thick

or heavy for the blender, add a little almond milk until mixture can be blended. Pour mixture into a

small cake pan or loaf pan. Stir in the extra 1 cup of cherries. Freeze until solid, but still scoopable,

about 2-3 hours.

4. To assemble the sandwiches: Remove the cookie and ice cream from the freezer. Take cookie

mixture out of the lined pan and cut in half, so you are left with 2 equally sized sections. Place the

parchment and one of the pieces of cookie back into the 8x8 pan. Scoop out the cherry ice cream

and press into the cookie that is placed in the pan. If the ice cream is too solid, you may need to let

it sit for a few extra minutes in order for it to become pliable enough to press into the cookie mixture.

When the ice cream has been pressed into the mixture, place the other half of the cookie on top,

pressing the piece firmly into place. You are essentially making one large ice cream sandwich to

cut into smaller sandwiches. Freeze for 30 minutes, or until firm. Cut large sandwich into smaller

pieces, as big or as small as you would like. Store sealed in the freezer for up to a week.

Yields: 4- 6 sandwiches, depending on size

Avocado, Bacon & Mango Salad {Guanabana's Copycat}

As you are reading this, I am soaking in as much information as I can {and probably not very much sunshine with the way the weather has been} at the BlogHer Food Conference in Miami. With the conference practically taking place in my own back yard this year, I couldn't turn down the opportunity to meet, greet, mingle and learn from some of my absolute favorite bloggers in the biz.

Just a few of the big names that will be there include Ree Drummond from The Pioneer Woman, David Leibovitz, and Jaden Hair from Steamy Kitchen {remember Jaden from Food Blog Forum last year?}. So yeah, it's kind of a big deal.

Why do bloggers go to conferences? Well, to learn; the world of blogging and social media is ever-changing, gotta stay in the loop! To connect -- it's nice to see one another face to face instead of communicating solely via comment box. To network {hi, work with meeee!}. To have fun. And of course, to EAT!

Since Miami is the host city of the conference this year, I'm feeling a definite craving for light, flavorful dishes with a Latin flair. I'm looking forward to seeing how Miami inspires me this weekend!

Speaking of inspiration, this salad recipe that I'm sharing today is a total knock off of one that is served at Guanabanas Island Restaurant & Bar -- one of the 5 spots I mentioned in "My Hometown Guide" back in March. Steve and I stopped by for a casual evening out last weekend, and I was pleasantly surprised at the deliciousness of this salad! {Though to be completely honest, anything tart, fresh and juicy appeals to me these days -- fruits and veggies galore!}

Anyway, I would never think to combine avocado and mango in a salad, but it works extremely well. The saltiness of the Queso Fresco Dressing with the smoky, crunchiness of the bacon accentuate the creamy avocado and sweet mango like you wouldn't believe -- all atop soft butter lettuce.

Could we get anymore South Florida? I grew up with mangoes and avocados growing in my yard, so I can attest to the fact that these flavors are authentic and representative of the region.

I hate posting salad recipes because, really, how much of a recipe is it when you're just tossing stuff into a bowl? But this one just seemed so fitting for celebrating a weekend in Miami. Now, if you'll excuse me, I've got cocktails mocktails to sip and business cards to hand out. ;)

Enjoy your weekend!

Avocado, Bacon & Mango Salad
Inspired by Guanabanas Island Restaurant & Bar
Serves 3-4 {Or one really hungry pregnant girl}

For Salad:

1 head butter lettuce, or any soft lettuce like Boston Bibb
1 avocado, pitted, peeled & sliced
1 mango, peeled & sliced
4-5 strips bacon, cooked until crisp and chopped
Queso fresco for garnish {if you can't find queso fresco, any salty crumbly cheese should do}

1. Place lettuce in a large serving bowl. Top with avocado and mango.
2. Drizzle dressing, if desired, then sprinkle with bacon and extra queso fresco for garnish.

For Dressing:

1/2 cup olive oil
1/4 cup rice wine vinegar
3 tablespoons mayonnaise
3 tablespoons queso fresco
Salt to taste

In a mixer or food processor, process all ingredients together until smooth. Season to taste. Pour into an airtight container and refrigerate until ready to use.

Strawberry Cheesecake Muffins

Did you think I disappeared? Was abducted by aliens seeking Earthling recipes? Tried a new cooking technique and sent my kitchen up in flames? {Did you even notice I was gone??}

Nope. I'm still here! The truth is that a jam-packed schedule combined with some tummy troubles and a few big baking projects have contributed to the lull in posting and a very boring social media feed. I mean, who's up for pictures of a sickly, frazzled baker?

While some couch time and a break from posting was exactly what I needed, I figured I'd spare you and wait until I had something a bit more fun to share. You're welcome. :)

Grocery shopping after a bout of not feeling like eating anything is like walking through a candy store after a few weeks of sugar deprivation. Suddenly, everything calls out to you and beckons to be placed in your shopping cart. Shiny, colorful and particularly fragrant things stand out above all.

So, strawberries. Three for $5 strawberries, to be exact. Plump, vibrant red and as potent to the senses as those scratch-and-sniff stickers you couldn't resist as a kid. {Or, in my case, even as an adult. I'm not gonna lie. The teacher in me still lives when it comes to stickers & office supplies.}

In restocking my fridge after my trip to the store, I became sheepishly aware that I had *maybe* gone a little overboard with the strawberries. Especially because there are only two of us and strawberries are infamous for going all fuzzy before you can say "shortcake."

With strawberry season peaking in the springtime, this is the perfect time to stock up and use them in just about everything!

Sometimes I'll have an idea for a recipe and Google it to see if anyone else has come up with the same thing. Most of the time, it's been done in one way or another. Many times, I start off with someone else's recipe as a jumping off point, and heavily adapt it to suit my taste. But when I Googled "Strawberry Cheesecake Muffins" and came across this streuseled version from The Recipe Critic, I knew there wasn't much I would change {except for the streusel}.

Tender vanilla-scented muffins are speckled with bright bits of ripe strawberry, and a surprise layer of cheesecakey yumminess. Together, they make such a perfect, springy combo. I added an extra flourish of additional cheesecake batter at the top of the muffins, and finished them off with a little sparkling sugar.

Are there there any springtime fruits or veggies that make you fall all over yourself at the grocery store? {Or am I the only crazy chick with 10 pints of strawberries in her basket?} ;)

Strawberry Cheesecake Muffins
Slightly adapted from The Recipe Critic

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoons salt
1 egg
1/2 cup sugar
1/4 cup canola or vegetable oil
1 cup milk of your choice
1 teaspoon vanilla extract
1 1/2 cups chopped strawberries

For "cheesecake" filling:

4 oz. {half a block} of cream cheese
1/3 cup sugar
2 tablespoons of beaten egg
1 teaspoon vanilla extract
{Optional} Coarse or sanding sugar for topping

Beat together all ingredients until smooth. Set aside until ready to use or transfer to a zip top bag for easy pouring.

1. Preheat the oven to 350 degrees. Prepare a muffin tin with liners. Set aside.

2. In a medium bowl, combine flour, baking powder & salt.

3. In a separate bowl, whisk together egg, sugar, oil, milk and vanilla extract. Pour the wet ingredients into the dry mixture and stir until just incorporated into a batter {try not to overstir}.

4.  Fill each muffin liner with about a tablespoon of batter. Sprinkle a few strawberry bits over top of the batter, then top with about a tablespoon of cheesecake mixture.* Top with another tablespoon of muffin batter & a few more strawberry bits. {At this point, I had cheesecake batter left over so I drizzled a tiny bit on top & swirled it in with a toothpick. This is optional. The cupcake liners will be pretty full, so just be careful not to add too much.}

5. Bake muffins for 20 to 25 minutes, checking for doneness by inserting a toothpick into the center and making sure it comes out clean or with moist crumbs.

6. Remove from oven and cool for 5 minutes before placing on a cooling rack. Sprinkle with coarse sugar if desired.

Cardamom-Vanilla Pear Applesauce

You know how I know I'm a food nerd? Because I nearly let out a little squeal of joy when I found a great deal on vanilla beans at Costco.

I love vanilla beans... like whoa. But I'm super-stingy with them because they're usually a bit on the pricey side. You've gotta be pretty special for me to consider giving up a precious vanilla bean.

Thanks to my cheap find, I've been using them a lot more without experiencing separation anxiety and pangs of loss.

I've mentioned before that I have real problems {duh} with letting food go to waste. So, when I woke up on Saturday morning and discovered that I had some very sad looking pears withering away, I was determined to salvage them. Wasted fruit? Not on my watch.

As is usually the drill with apples that get past their point of desirability, I thought I'd make some quick and easy "applesauce"... pearsauce. Whatever. Except instead of keeping it fairly plain, I added in a sprinkle of ground cardamom {the newest addition to my spice rack along with smoked paprika, and my latest obsession} and a cherished vanilla bean.

The result was this very luxurious peary applesauce. Thanks to the special ingredients, this isn't your average applesauce. The brown sugar gives it an almost caramel-like flavor and the warm cinnamon and cardamom add a hint of spice that takes it to the next level.

Totally worthy of a vanilla bean, if you ask me.

Save the squishy fruit! Make applesauce.

Cardamom-Vanilla Pear Applesauce

2 Bosc pears, peeled, cored & chopped
2 green Anjou Pears, peeled, cored & chopped
1 Granny Smith apple, peeled, cored & chopped
1/4 cup brown sugar {or less if you prefer your applesauce to be less sweet}
1/4 teaspoon ground cardamom
1 vanilla bean, split & beans scraped, pod reserved*
1 cinnamon stick {or 1/4 teaspoon ground cinnamon}**
Pinch of salt

1. Place all ingredients {including the scraped vanilla bean pod} in a heavy-bottomed pot oven medium-high heat. Cover and bring to a bubble.

2. Reduce heat slightly and allow to simmer for about 10-15 minutes stirring every so often until fruit is tender and juices have been released.

3. Uncover and increase heat to medium-high. Cook uncovered, stirring often for about 15-20 minutes or until the liquid has reduced by about half. Be sure that the mixture does not scorch at the bottom as the sugar will burn if the heat is too high and you don't stir it.

4. Remove from heat and allow to cool slightly. Remove the vanilla bean & the cinnamon stick.

5. Carefully pour the mixture into a blender or food processor and process to desired consistency {my husband likes smooth applesauce, but if you prefer it with more texture, pulse instead.} As always, practice caution when blending hot/warm liquids!

Serve warm if desired or transfer into storage containers with an airtight lid and keep refrigerated.

*If you don't have vanilla beans, or refuse to give one up for this, add a teaspoon of vanilla extract after removing from heat before you blend it.

**You may use ground cinnamon instead if you prefer, but the result will be a stronger cinnamon flavor.

Easy Apple-Cheddar Galette

I'm back!

I've been recuperating from my surgery and am finally feeling well enough to ease my way back into the kitchen. Recovery hasn't been too bad... keeping myself still? Um, yeah. That's another story. I'm probably the worst patient. Ever.

Yesterday I jumped head first back into the grind by returning to work, rushing around to appointments and assisting my photographer friend at an event all in one day. A fourteen-hour day of being vertical after four full days of living the couch life... probably too much, too soon.

This morning I work up sore and exhausted {and an hour earlier than necessary} to the sound of Farley regurgitating what resembled an alien pod. I wish I were kidding. Since he finds it necessary to eat everything in his path that is not meant for consumption -- hair, string, shoes, "indestructible" dog toys, my oven mitt -- his stomach seemed to have formed some sort of conglomerate of these items and promptly deposited them on my carpet. At 5:45 a.m.  I will spare you the rest of the gory details {since it's a food blog and all}, but it wasn't pretty.

So, yeah. There hasn't been too much "take it easy" time since I wandered away from the couch.

Earlier this week, when was finally in the mood to try to bake something, I found myself faced with a small dilemma: I wanted pie.

{What is it about this time of year that causes raging pie cravings??}

Here's a little tip: Pie is probably the last thing you want to make when you're recuperating from anything. I don't know who came up with the phrase "easy as pie", but I'm thinking there may have been some sarcasm.

Don't get me wrong, it's not rocket science or anything. But making a pretty pie can take some time and effort. Time and effort are two things that may not be readily available after several days of being out of commission and having a list as long as your arm of things you need to catch up on.

Instead of spending hours putting together a fancy pie, I made the next best thing: a galette.

I think "galette" is French for, "There is too much $#&! happening in my world to bake you a real pie right now, so here ya go." Yes, I'm fairly certain that's the rough translation.

Galette is the essence of pie without all the fuss. It is rustic. It is flaky. It is beautiful. And it is easy to make, even when you're recovering from cabin fever and surgical brain fog. {I swear the anesthesia wiped out a few hundred brain cells.}

Guess what else? It tastes just as good as fancy pie, if not better.

I was in the mood for sweet and savory, so I used some crisp Granny Smith Apples and sharp cheddar cheese I had around, and sweetened it up a little more with apricot jam and a drizzle of honey. Pie cravings, be gone.

Because sometimes there is simply not enough time {or energy} for fluted edges and fussy lattices. But there is always time for pie.

By the way, Farley agrees. He's obviously back to his old ways and feeling much better after his little episode.

It's good to be back, friends. Thank you to everyone who left me sweet messages and well-wishes over the past week! I'm looking forward to running full-steam once again!

Apple-Cheddar Galette

For Crust
{adapted from Food Network}

1 cup all-purpose flour
1 stick {8 tablespoons} cold butter, cubed into small dice
2 tablespoons sugar
Pinch of salt
3-4 tablespoons cold water

1. In a blender or food processor pulse together flour, butter, sugar and salt.

2. Add 1 tablespoon of water at a time, pulsing until the mixture comes together to form a ball. You may not need all the water. Do not add to much, or your dough will be mushy.

3. Remove dough and place on a well-floured surface. Roll out into a rough rectangular shape or press into shape with hands. {Rolling is easier as it will be an even thickness, but in a pinch, I think you could probably use your hands.}

4. Carefully roll up the sides to create a wall. It doesn't have to be perfect, that's the beauty of this whole thing. Refrigerate for about 15 minutes or until a bit more solid. It will be easier to transfer to a baking sheet.

For Filling:

1 tablespoon apricot jam {or apple butter would be great here, too!}
Approximately 4 ounces of sharp cheddar {or your favorite} cheese, sliced or shredded, divided
2 granny smith apples, cored and sliced into rounds
1 tablespoon lemon juice
2 tablespoons flour
2 teaspoons sugar
{Optional} Honey for drizzling

1. Preheat oven to 400 degrees. Remove chilled crust from refrigerator. Place onto a baking sheet lined with foil or a silicone baking mat.

2. In a small bowl, toss apple slices with lemon juice and flour. Set aside.

3. Using an offset spatula, spread jam onto the "floor" of the crust. Place half of cheese slices or shredded cheese on top of jam. Place apple slice along the middle of the crust partially layered one on top of the other. Sprinkle with sugar.

4. Bake for about 15 minutes. Remove from oven and sprinkle with remaining cheese {I just grated the cheese over the top. I wanted to be able to see the apples and didn't want to hide them with slices of cheese.}

5. Bake for another 10-15 minutes until the crust begins to brown and the cheese is melted and bubbly.

6. Remove from oven and let cool before moving to a serving dish. {It will crumble if you try to move it while it's hot.} Drizzle with a little bit of honey, if desired, before serving.

Serve warm or at room temperature. 

Treetop to Table: Taru Gardens at Sundy House

There is irony in having received an invitation to visit one of the most lush, gorgeous gardens I've ever seen.

I am a natural plant murderer; the complete opposite of a green thumb. Greenery cowers at the very mention of my name.

I joke about this, but it is often the source of much dismay for me since I dream about how fabulous it would be to grow my own fruits, veggies and herbs {a la Ina} to use in my cooking. 

Instead of brimming with jealousy at the obvious success of Sundy House's flourishing Taru Gardens, I secretly hoped that some of its magic would rub off on me as I wandered its shaded pathways with Executive Chef Lindsay Autry and Pastry Chef Sara Sipe for an afternoon of botanical learning.

Located in the heart of Delray Beach, Sundy House itself is a local landmark that brings great pride to the area with its rich history and deeply rooted {no pun intended} ecological awareness.

Like the earth has accepted the restored 1902 Queen Anne Victorian home as its own, Sundy House blends into the surrounding foliage, beckoning for further exploration from passersby. Its full acre of tropical gardens features over 5,000 types of plants and 500 varieties of vegetation from around the globe.

Over 100 of those plants yield things that can be cooked with or eaten, an opportunity that is not passed up by its chefs.

From sweet tropical fruits and fragrant herbs to strange, almost prehistoric-looking edibles, nothing is off limits in the kitchen and on the menu at the renowned Sundy House Restaurant. 

Oh, you know. Just nibbling on some plants.

Chef Lindsay Autry {former Top Chef contestant and finalist} enjoys the challenge of letting the seasons and available yield guide her menu selections -- a "farm to table" method that allows ingredients to be used at their peak of quality. As we roamed through the trails and paths of the garden, she pointed out unique varieties of fruits, vegetables and herbs.

The garden is ever-changing depending on that season's weather and each plant's reaction to the environment, making it a constant surprise what one will find growing amidst the brush from year to year. Working with a "living" produce department has its moments -- dealing with an excess of one type of fruit {which reminded me of this}, wondering if something will bloom that year, and even figuring out what in the world some of the new items in the garden are!

One of my favorite parts of touring the garden with the chefs was seeing their passion and excitement for all things green. {And red... and orange... and...} From incorporating nature's little gifts into foods, desserts, drinks and plating to teaching visitors about these unique edibles, it's obvious they love what they do and appreciate the access to so many amazing things in their very own backyard.

As for me, I enjoyed every part of my visit. In fact, I could barely bring myself to leave! When the tour was over, I stuck around for a while sipping this amazing champagne cocktail with homemade star fruit syrup.

Yeah, you try leaving this place.

Then I headed back out to snap some more pictures and soak up the "zen" of Taru Gardens.

The pictures don't do this place justice. If you happen to be in area, make sure to stop in and visit Sundy House. They offer free tours of the garden certain days of the week. Better yet, make a reservation to eat there! {I'm so sad I didn't get to do so during FLAVOR Palm Beach, but I'm definitely planning on trying to come back soon!}



Chefs Lindsay & Sara gifted me with a bag of garden goodies...

Obsessed with her business card. Check out my Instagram for a close-up of the coolest part!

So, of course, I had to use some of them to make a little something to share with you!

These Star Fruit Tartlets are so dainty and sweet. I stumbled upon the recipe in an old press release from Sundy House that contained several of their recipes for carambola {star fruit's other name} treats since the garden produces lots of star fruit in late summer. Maybe that's why they were part of my goody bag! ;)

I made my own tartlet shells using this recipe {I halved it and made minis by baking them in cupcake tins}, but if you don't feel like going to all the trouble, you can probably find pre-made mini shelves at the grocery store.

They're a perfect way to use up this unusual {but beautiful} fruit, although it's also very tasty on its own!

Many thanks to my friends at Sundy House {and to my favorite It! Girl who set up the meeting!} for a wonderful afternoon. Can't wait to visit again!

Star Fruit Tartlets
Adapted from Here

6 homemade or store bought mini tart shells
4oz. cream cheese
1'4 cup sugar
2 teaspoons flour
1 egg, slightly beaten
1 teaspoon heavy cream
1 teaspoon vanilla extract
6  slices of star fruit, seeds removed

1. Preheat the oven to 425 degrees. In a medium bowl, beat together cream cheese, sugar and flour until smooth.

2. Add beaten egg {I actually didn't even use all of the beaten egg, probably about half}, cream and vanilla extract and cream. Mix until well combined. I find a hand mixer to do the trick.

3. Scoop about a tablespoon of filling into each mini tart shell. {Don't overfill, mine puffed up and didn't look as pretty because I got a little too generous with the filling.} Press a slice of starfruit into the filling of each tartlet. Push down gently until it sinks in a bit.

4.  Bake at 425 degrees for about 5-6 minutes, this temperature for 6 minutes, then lower heat to 250° and bake for 7-8 more minutes.

5. Remove from oven and let cool. Refrigerate until chilled. They aren't as pretty as when they're fresh out of the oven, but I think they taste better cold.

Bonus pic... I think they're secretly Gator fans! ;)

Watermelon Lemonade

 Sometimes I get a little overenthusiastic when it comes to pretty fruit.

{And other produce, too, apparently.}

I mentioned a while back that Steve and I shop for produce at a ridiculously inexpensive, itty bitty local store. I've found that, due to the dramatically lower cost of shopping there, I tend to toss things into my basket as if I'm picking fruits and veggies out of my own {non-existent} garden for free.

That causes even more produce picking over-zealousness.

About a week ago, we went on our routine excursion to the produce store and I couldn't help but pick up a lovely watermelon to bring home. It just looked so... summery.

What's interesting is that I can't remember the last time I purposely bought a watermelon. Oddly, watermelon has never been one of my favorite things.  

I tend to refrain from sharing this with people because the reaction I get is usually the same as when I admit that I'm not a fan of horses. Or birds. Or that I married a man who hates chocolate. I call it the "What is wrong with you??" face.

Different strokes for different folks, y'all.

Anyway, something came over me and I just knew that I must have this watermelon. As soon as I got it in the door, I sliced it open and started cutting it into bite-sized cubes to have ready to munch on during the week.

{Because, of course, I suddenly became watermelon's biggest fan. It only took 31 years.}

I filled up a LARGE bowl... and still had the other half of the watermelon staring at me with no particular purpose.

Hm.

This unassumingly "small" watermelon seemed to have multiplied before my very eyes. Luckily, a friend dropped by right as I was solving my watermelon dilemma, so I cut her a quarter of it and wrapped up the other quarter in plastic wrap.

After a few days of it being banished to the back of the refrigerator, I broke down and decided it wasn't going to use itself.

That's how this lemonade happened.

Is there anything in the world summerier {we're making that an official word, 'kay?} than Watermelon Lemonade? I think not. Sweet, tart, refreshing... it's pure perfection.

You know what else would go well with this? Mint. I just didn't add any to mine because I didn't have any on hand. But if you happen to think your lemonade-making through before actually starting it {unlike me}, you should definitely try it with mint and tell me what you think.

I also think this would make great popsicles. And an even better cocktail. I gave you the idea, so I promise I won't judge if you sneak a little vodka in there when nobody's looking.

So now, watermelon and I are besties. And so are you and I because why wouldn't you love me after I share such a great idea with you? :)

Cheers to the last bit of summer, friends!

Watermelon Lemonade

1/4 cup sugar
1/4 cup water
1/2 cup fresh squeezed lemon juice {3-4 lemons}
2 to 2 1/2 cups seedless watermelon, diced
2 cups water

1. In a small saucepan over high heat, stir together sugar and water. Bring to a boil, then reduce heat and simmer for about 3 minutes. Remove from heat and let cool.

2. Strain fresh squeezed lemon juice into a pitcher using a fine mesh strainer.

3. In a blender, puree watermelon until smooth. Strain watermelon puree into the pitcher using strainer, a small batch at a time making sure to press down on pulp to release all the juice.

4. Add 3 tablespoons to 1/4 cup cooled simple syrup {depending on how sweet your watermelon is and how tart you like your lemonade} and water to pitcher. Stir to combine.

5. Pour over ice and enjoy. {Serving with a pretty straw doesn't hurt, either!