Watermelon Mojito

from the Food Network

• 4 lime wedges
• 5 mint leaves
• 1 tablespoon minted simple syrup
• Ice
• 1 1/2 tablespoons watermelon puree
• 3 ounces light rum
• Splash club soda or ginger ale
• Watermelon wedge or mint leaves, for garnish
  
  Optional: Rim the glass with a mixture of equal parts sugar, salt and pepper
  Muddle limes, mint and syrup in a bar mixing shaker. Add ice and then watermelon puree and light rum. Shake vigorously. Pour into a highball or Collins glass, top with club soda or ginger ale. Garnish with a wedge of watermelon and fresh mint.
  

Watermelon & Cantaloupe Salad with Basil & Mint

from the Food Network

• 1/2 watermelon
• 1 cantaloupe, (or other melon) cut in half, seeded
• 2 tablespoons freshly chopped mint leaves plus whole sprigs, for garnish
• 2 tablespoons freshly chopped basil leaves plus whole sprigs, for garnish
• 1 lemon juiced (1/4 cup)
• 1/4 cup simple syrup (equal amounts sugar and water heated until sugar dissolves, cool)
• 1/8 teaspoon amaretto
  
  Scoop 2 cups each from the watermelon and the cantaloupe using a melon baller. Carve the remainder of the watermelon out and reserve shell.
  Add to a blender the chopped mint, chopped basil, lemon juice, simple syrup and amaretto. Blend until smooth. Add the watermelon and cantaloupe balls to the carved out watermelon half. Add the vinaigrette to the balls and toss to combine. Garnish with the mint and basil sprigs and taste.

Watermelon, Basil & Tomato Skewers

from the Food Network

• 1/4 cup balsamic vinegar
• 1/4 cup sugar
• 1 (4 to 5 pound) watermelon, cut into 32 (1 1/2-inch cubes
• 32 small basil leaves (or torn larger leaves)
• 16 cherry tomatoes, halved
• 2 tablespoons extra-virgin olive oil
• Kosher salt
  
  Combine the balsamic vinegar and sugar in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved. Turn off the heat and set aside to cool. Starting with the watermelon squares, push the watermelon to the very tip of the skewer. Then skewer a basil leaf, then a tomato half. Continue with another watermelon, basil leaf, and tomato half. Place the skewer on a serving platter so it stands upright, using the lowest watermelon square as a base. Continue with the remaining skewers. Drizzle the skewers with the reserved balsamic syrup and the olive oil. Sprinkle with coarse salt. Serve.

Basil & Watermelon Vinaigrette

• 4 cups fresh watermelon, chopped and drained
• 1/4 cup red onion, diced small
• 2 Tbsp honey
• 1/4 cup champagne vinegar
• 3/4 cup canola oil
• 2 Tbsp fresh basil chopped
• 1 Tbsp fresh parsley, chopped
• Salt and pepper to taste

Combine watermelon, red onion, champagne vinegar, canola oil, basil, and parsley in a blender. Pulse on and off about 30 seconds until combined. Add salt and pepper to taste. Serve over mixed salad greens and garnish with watermelon slices.