WATERMELON GINGER BEER

 WATERMELON & NED BIRDS

MAKES 4 DRINKS

You'll need the juice from a red-fleshed watermelon for this batch drink. I love the rare seeded watermelon, but they are hard to find and can be a pain if you're using a blender, as you'll need to strain the juice afterward. If you own a juicer, proceed with the seeds and all. Watermelon is over 90 percent water and is a nutrient-dense food. This drink can serve as an everyday accom paniment at breakfast, lunch, dinner, or with a snack.

2 tablespoons fresh fennel fronds (optional)

6 cups cubed watermelon

Filtered water

2 cups ginger beer, homemade (see page 55) or store-bought

Divide the fennel fronds (if using) between two ice cube trays. Fill with water and freeze until solid, 4 to 8 hours.

Meanwhile, place the watermelon in a blender or food processor and blend until smooth. Scrape the sides of the blender or food processor using a rubber spatula and blend again.

Place a metal sieve over a large bowl and strain the pureed watermelon through the sieve (this should yield about 2 cups of juice). Store in the refrigerator until ready to serve; it will keep in the fridge for about 3 days.

To serve, fill four highball glasses or rocks glasses with the fennel ice cubes. Add ½ cup of the watermelon juice to each glass and top off with the ginger beer.

TIP: Unlike ginger ale, ginger beer is fermented. The nonalcoholic drink has a spicy kick and tends to have more flavor than the soft drink version. If buying ginger beer from the store, I recommend Barritt's or Bruce Cost.