The Forager's Kitchen Handbook by Fiona Bird

Author:Fiona Bird
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2020-12-10T00:00:00+00:00

Watermelon, Bilberry,and Wild Mint Cooler

Served in a watermelon, this refreshing drink, bouncing with tiny wild fruits, will steal the show. Add wild strawberries if they are available.

Serves 6

What to forage and find:

Watermelon

3 wild mint leaves, finely shredded

3½ cups (800ml) blueberry juice

⅜ cup (50g) bilberries

Borage ice cubes (see Borage, How to use, page 149)

Angelica, sweet cicely, or lovage straws (optional)

What to do:

1 Take a sharp knife and slice off the top of the watermelon, about 1½–2 inches (4–5cm) from the top. Use a melon-ball scoop to gouge melon balls from the top (lid).

2 Pour any watermelon juice through a sieve with the mint leaves. Set the juice aside.

3 Put the melon balls into a bowl and set aside for a fruit salad. Continue to remove the flesh from the melon using the melon-ball scoop, to leave an empty shell (to fill with juice). When the melon balls begin to look “scruffy”, scoop out the remaining melon with a spoon and put it in the sieve.

4 Remove any wayward seeds, but leave the mint leaves, and blitz flesh, mint leaves, and juice in a food processor. Sieve again and add to the juice from step 2.

5 Pour the drained and sieved minted watermelon juice into the empty watermelon shell, and top up with blueberry juice (approximately 3½ cups/800ml), depending on the size of the melon and amount of juice extracted.

6 Add the bilberries and borage ice cubes and use angelica, sweet cicely, or lovage straws to drink straight from the watermelon. Or pour the juice into a pitcher (jug) and serve in individual glasses with the wild straws, bilberries, and borage ice cubes.

Wild Notes

You may prefer to gouge out chunks of melon and then stamp small stars or other shapes from the melon—children will enjoy doing this.

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