This past week brought the water main construction right to our door, which is exactly where it picked up again at 8 o’clock this morning. Hello, Monday.
As an added frustration, a few of the pipes in the temporary water system burst over the weekend and left us with a basement floor that is soaked through and smelling, well, less than pleasant let’s just say.
We made these Watermelon-Basil Margaritas on Friday night as a sort of farewell to summer, but I could probably use another one after dealing with our flooded basement all morning.
We had a ton of watermelon left over from our CSA share two Tuesdays ago and I wanted to be sure to use it before it started to go bad. Watermelon is delicious, but I always find we have trouble finishing one if we don’t have a big group of people to feed it to. This is a perfect recipe for when you find yourself with a watermelon that is still wonderfully sweet and edible, but just a little bit grainy, so that the texture feels a bit yucky* on your tongue. (*Scientific term.) You’re going to puree the fruit, so the texture issues don’t matter.
I went ahead and made the watermelon ice cubes that are recommended with this recipe (just cube some watermelon and freeze it on a baking sheet–why hadn’t I ever thought of that before?!) and they were seriously tasty. Watermelon ice cubes would be a great thing to just have on hand in the summer when you need a cool, refreshing snack.
The sweetness of the watermelon pairs perfectly with the salt on the rim of the glass, and the watermelon ice cubes sort of melt as you drink your margarita, which keeps it cold and stops it from getting too watered down.
Fall may have officially arrived, but it’s not too late to enjoy this one last taste of summer!