Heather Barnett is a freelance writer and foodie whose work has been featured in blogs, websites, magazines, and TV and radio ads. She spends her free time relaxing with her soulmate, Keith; her dog, Mosby "The Fly Slayer;" and Felix th...
When you're cooking out, it's always a good idea to have a few things on the menu that are quick to prep and guaranteed to impress. That's why I love these booze-soaked watermelon slices. It takes about 10 minutes to prep, and then you just toss them into the fridge.
I think my favorite part of this recipe has to be the dash of vermouth. Vermouth is essentially a mixture of brandy and either dry or sweet wine. A mere tablespoon in the vodka simple syrup is all it takes to add a load of depth without making the watermelon taste more like booze than fruit.
In 2 – 3 shallow baking dishes, arrange your watermelon slices in a single layer, and set aside. If you prefer, you can use a spoon to gently remove as many seeds as you can (if you didn’t buy seedless).
In a small saucepan over medium-high heat, bring the sugar, water, vodka and vermouth to a boil, and cook it, stirring frequently, until the sugar is completely dissolved (about 1 minute). Allow it to cool slightly.
Pour the syrup over the watermelon slices.
Cover, and place them in the refrigerator for at least 1 hour (longer if desired), flipping them halfway through to ensure both sides are equally soaked.
Carefully remove the watermelon from the syrup, allowing excess syrup to drip off, and arrange them on a platter. Squeeze a bit of lemon over each slice. Garnish with Himalayan sea salt and a bit of lemon zest.