Summer Thirst Quenchers - Watermelon Mocktails, Shooters, Punch and Coolers - 4 recipes in one

Wow! So this was an incredibly exciting make. I had an hour to do it all including prep the ingredients. Why? Well let's just say I decided to start out on it when day light was almost running out!

I thought about posting each recipe one by one but since they are simple makes I decided to include it all in one post as it features one main ingredient across the board - Watermelon! A definite summer fruit!

I made all 4 recipes with 3/4 of a medium sized sweet and juicy watermelon.

Recipe # 1: Margherita Style Watermelon Mocktail

This one was relished by my toddler, especially cause of the sugar on the rim and the kind of glass from which she was allowed to drink :)

For this recipe,

You need:

• 1 cup fresh watermelon, chopped and pureed
• 1 tbsp sugar, granulated
• 1/2 tsp grenadine (Optional- I didn't add this)
• 1 cup ice cubes
• 1 tsp grenadine syrup (optional -  I did not use it)

The Make:
Preparation time: 5 minutes | Mixing/Serving time: 10 minutes | Serves 2





1.Blend all the ingredients in 10-15 seconds.

2. Strain the ingredients and pour into sugar rimmed martini glasses.

Recipe # 2: Cucumber and Watermelon Coolers

If you do not fancy too sweet a drink, then this is the perfect summer cooler for you!

You need:

• 1 cup of watermelon juice (pureed and strained)
• 1 large cucumber, skinned, cut into chunks and juiced (reserve the skins for garnish if you like)
• A few mint leaves
• 2 tbsp of natural honey
• 2 tbsp of lemon juice
• 1 cup ice cubes

The Make:
Preparation time: 10 minutes | Serves 2

1. Mix the watermelon and cucumber juice.
2. Combine the honey and lemon juice in another bowl.
3. Blend the watermelon-cucumber juice with the honey-lemon and ice cubes. Taste if more honey is required.
4. Pour into two tall glasses and garnish with the mint leaves and cucumber shavings. Serve cold

For the cucumber shavings, you can use a toothpick to hold it into a design.

Recipe # 3: Ginger-Celery Watermelon Shooters

I promise you that this drink would give you a rejuvenated kick and stay hydrated to beat this low due to summer heat.

You need:

• 2 cups of watermelon , diced
• 1/2 cup of diced celery
• 1/2 tsp of grated ginger
• 1 tsp of apple cider vinegar
• Ice cubes (optional)
• Celery sticks- chopped to garnish

The Make:
Preparation Time: 5 mins | Serves 2

Pumped with Vitamin C, this is a perfect pick-you up drink in the summer.

1. Blend the ginger, vinegar and celery for 20-30 pulses.

2. Combine the watermelon and blend for another 20 seconds until smooth.

3. Chill and serve cold or over ice.

4. Garnish with celery sticks

Recipe # 4: Melony Mango Cooler Punch

Your kid(s) would love this one! Sweet and cool to beat the summer dehydration. Pulpy or can even be strained if you do not like pulp.

You need:

• 1 cup watermelon chunks, pureed
• 1 cup of mango juice
• 1 cup of cranberry juice (optional)

The Make:
Preparation Time: 5 minutes | Serves 1

1. Combine the watermelon puree and mango juice. Strain if you want to avoid pulp.

2. Chill (in a bowl for larger quantities) for 20 minutes before you serve.

3. Put in a funny straw for kids.

Tip: For kids make sure you make more than you feel they would normally drink. It is kids' party success drink :)

This would make a perfect party drink for kids.

Turkey Roast Delight- A Thanksgiving Special for Christmas!

Seasons Greetings all! Its a season to be jolly...falalalala...lalalala! Hope you have not been too naughty this year! ;)

Thanksgiving is celebrated in various parts of the world. Although we do not celebrate Thanksgiving, Turkey used to feature in our Christmas lunches at home almost every Christmas and I would like to share this attempt at Turkey that I tried my hand in after arriving to India. I must say it was a task as we did not get the prepared Butterball variety. So I actually had a tedious turkey cleaning process last Christmas.

This is the first of my Christmas recipes for this year. Hope you enjoy making them. My guests certainly enjoyed the meal I whipped up for them last year.

Mummy's cooking always woos us and her Turkey lunches for Christmas is greatly missed..sigh! After moving to India, I don't think she has had the chance to make us her famous Christmas meal although whatever she makes is amazing!

I had made an elaborate Christmas dinner last year that I seriously had no time to reach out for my cam nor click the Turkey in its full form although it would have been worth it after the immense effort I went through in making this bird. I do hope I get a chance to post the Turkey picture in whole the next time I roast one. So please excuse me this time.

To make this delightful Turkey meal,

You need:

For the Turkey roasting:

• 3 kgs of Turkey (Butterball usually has a conversion of lbs to number of servings, however after much research, I came up with a 1:2 ratio, so 3 kgs of turkey would serve 6-7 adults. Necessity is a mother of invention would rightly apply in this case)
• Olive oil or melted butter
• 1 large shallot
• 1 leek stem finely diced (optional)
• 2-3 carrots, half diced for stuffing and rest for topping (when served)
• 1 bunch of celery
• 1 half boiled potato, quartered (optional)
• 1 bunch of fresh parsley
• Sprigs of thyme or rosemary (you can also use a combination of both)
• Juice of 1 lemon
• 1 tbsp of paprika
• Salt and pepper to taste

* Mum would usually not add the celery, rosemary or thyme but I added it for extra flavour.

The make:

Preparation Time: overnight + 1 hour | Cooking Time: 3-3.5 hours | Serves 6-7 adults

Tip:Remember to defrost the turkey overnight or the morning of as it does take time to bring it to room temperature. While doing so some tips to remember, let the turkey defrost in the packing/plastic in the refrigerator (not freezer) on a separate pan overnight so the juices would be confined to the pan. Do not immerse in hot water to speed up the process as the skin would pull away. If you are defrosting it the morning of, then you can leave it to defrost outside, just make sure you keep it the pan itself and cover with a net or a foil sheet to avoid contamination. Clean the turkey as if you were cleaning chicken and remove any left over feathers or stubs. In case of stubborn stubs like I found in the one I got last Christmas, use a new scrubber (which you can discard after use to light scrub the stubs out and/or pick out with previous washed and sterilised tweezers or just use a new pair of tweezers). Pat dry with paper towels. Reserve the spare parts such as the neck and giblets(heart, liver, gizzard) to make stock for the stuffing.

1. Marinate the turkey with the juice of half a lemon both on the inside and oil. Next rub on some of  the olive oil or butter  and some pepper and salt both on the inside and out.
2. Preheat the oven to 215○C (approx 400○F).
3. Stuff the inside of the turkey with the carrots, tops and bottom of the celery, sprig of thyme and a sprig of rosemary, half of the shallot - peeled and quartered, diced bunch of parsley, half of the carrots diced, the potato and leek. Add a ball of foil paper in the body cavity to prevent the stuffing from falling out. Next carefully tie the legs of the turkey with a kitchen string (avoid colored string or any other strings other than the ones used for roasting as you may end up like Bridget Jones with a coloured turkey bottom or maybe in whole!). You can also use metal skewers to close up the turkey cavity.
4. Stuff the turkey neck with some parsley and rosemary sprigs and close it up with string and thin skewers. Make sure to fasten the turkey wings with a string around the body.
5. Rub more butter or olive oil on the outside of the turkey with a good sprinkle of salt and pepper and/or paprika.
6. Now depending on the type of oven you use, flip the turkey on its breast side first or the roasting  rack with a roasting tray at the bottom of the rack to retain the juices that drip from the turkey. The idea behind this is to ensure that the turkey breast retains the juices of the turkey and is succulent. Add sprigs of thyme and/or rosemary to the outside of the turkey as well for extra flavour.
7. Now cook the turkey on a high 215○C (approx 400○F) for the first half hour. For the next two hours, reduce it to 200○C and for the last hour at 180○C. You can flip the bird on its back on a high of 250○C for about 3-5 minutes, in case you want the breast side slightly more brown. You can either monitor the temperature of the turkey using a meat thermometer or just use a butter knife to insert into the breast, the juices should be clear and not pinkish. Once you take out the turkey from the oven, wait about 10-15 minutes before you carve the meat.
8. Serve on a bed of cleaned romaine lettuce with remaining diced carrots, rosemary/thyme sprig and with choicest rolls or spiced rice of your choice! Serve with Turkey Stuffing and Gravy! Enjoy!