Sweet summer is here and that means that juicy red watermelons are abound Israel! Here are a few of our favorite ways to incorporate watermelon into some of our best summer recipes. Watermelon can be used in almost anything, ranging from appetizers to salads to main dishes to desserts and make great additions to drinks and cocktails.

Watermelon and Bulgarian Cheese Salad

A simple salad made with fresh, juicy, watermelon and creamy Bulgarian cheese are combined to create a refreshing summer salad in that will be part of your summer rotation on repeat. This recipe is from Waves in the Kitchen, but with our own twist. This salad is great for lunch or an afternoon snack!

Ingredients:

• 2.5-3 pound watermelon

• 8 oz “bulgarian” cheese (similar to feta)

• 3 tablespoons basil oil

• 1 tablespoon lime juice

• 1 teaspoon lime zest

• 2 teaspoons honey

• Kosher salt to taste

• Black pepper to taste

• 1 tablespoon fresh herbs, such as mint, basil and thyme cut or torn into small pieces

• 1 teaspoon za’atar and/or sumac (optional)

Instructions:

1. Cut watermelon into bite sized cubes.

2. Cut bulgarian cheese into bite sized cubes.

3. Whisk together basil oil, lime juice and zest, honey, salt and pepper.

4. Toss watermelon and feta with dressing and arrange on a serving plate or bowl.

5. Top with fresh herbs and spices.

Watermelon Yogurt Pops

Cool down from the heat of summer with some delicious watermelon popsicles from Chocolate Moussey. Stash these in your freezer for a quick and refreshing treat to cool off on a hot summer day. With only four ingredients, they are super easy to make and will be loved by both kids and adults.

Ingredients:

• 3 cups cubed watermelon

• 1/2 cup plain Greek yogurt

• 1/4 cup granulated sugar

• 1 tablespoon lemon juice

Instructions:

1. In a blender, blend together the watermelon, yogurt, sugar, and lemon juice until smooth.

2. Transfer the mixture to your popsicle molds and insert sticks. Freeze until firm, about 4 hours (24 hours is preferred to allow the flavors to develop).

Frosted Watermelon Rosemary Frose

Sip on this tasty and refreshing watermelon cocktail after a long day of work! Thank you Halfbaked Harvest for this delicious recipe!

Ingredients:

• 1 bottle (750 ml) Rosé

• 2-3 cups cubed watermelon

• 2 tablespoons lemon juice

• 1-2 tablespoons fresh rosemary leaves

• 1-4 tablespoons honey or sugar (optional)

• Sugar for the rim and mint for serving (optional)

Instructions:

1. The night before, pour the rosé between 2-3 ice cube trays and freeze overnight. See below about making popsicles.

2. In a blender, blend the watermelon, lemon juice, rosemary, and sugar or honey (if using) until mostly smooth. Strain through a fine-mesh sieve into a pitcher. Chill until ready to serve.

3. Spread a little sugar onto a shallow plate. Rim each glass in sugar, if desired.

4. In a blender, combine the frozen rosé cubes and about 1 cup watermelon rosemary juice and blend until slushy. Add additional rosé or watermelon juice to thin. Pour into your prepared glasses. Add popsicles and mint (if desired). Drink!

Watermelon Gazoz

Sit back and relax with this refreshing old fashioned Israeli fermented soda. Adeena Sussman and Benny Briga, famous chefs in Israel, collaborated to create this wonderful drink that is one of our favorites and will soon become one of your favorites! If you’re looking for a more involved recipe that will allow you to spend extra time in your kitchen, then this is the one for you!

Ingredients:

• Fresh lemon peel

• Shiso leaves

• Edible flowers

• Seltzer

• Ice

• Fresh watermelon

• Watermelon syrup (recipe below)

  • 2.2 pounds (1 kg) seedless ripe watermelon flesh

  • 1/2 cup (100 g) sugar

• Fermented fig and syrup (see recipe below)

  • 1 tablespoon baking soda

  • 1¾ pounds whole thin-skinned fruit (fig)

  • Lemon juice (optional)

  • 1¼ pounds sugar

• Rehydrated chia seeds (see recipe below)

  • 1 teaspoon chia seeds

  • 2 tablespoons of cold water

Watermelon Syrup Recipe (makes 1.5 cups):

1. Puree the watermelon in a blender or food processor until smooth

2. Strain the puree through a fine-mesh strainer into a bowl, discarding the pulp and seeds

3. Add the sugar and whisk until it has dissolved

4. Transfer to an airtight bottle or jar and store in the refrigerator until ready to use (it will stay fresh for up to 2 weeks)

Sweet Fermented Fruit in Syrup Recipe (makes 3-4 cups):

* Can use any fruit, but for this recipe we recommend using figs

1. Wash the fruit

   1. Combine baking soda with 2 quarts cold water in a large bowl

   2. Add the fruit, rub it well with a soft cloth to clean it, then transfer it to a separate large bowl filled with ice water; let the fruit stand for 30 minutes to firm up

2. Prepare the fruit

   1. Slice the fruit into 1-inch wedges (remove the cores, stems, and pits); you should end up with about 1½ pounds cut fruit. If you’re using fruits that might turn brown (such as apples, pears, quince, etc.), drop them in a bowl filled with a mixture of 90 percent water to 10 percent lemon juice as you slice them

3. Layer some of the fruit in a roughly 1-quart jar with a tight-fitting lid, then sprinkle with sugar. Continue to layer the fruit and sugar until the jar is filled, leaving at least 1½ inches of headroom at the top of the jar

4. Ferment the fruit

   1. Seal the jar tightly and let it stand on the counter until a syrup has formed and the fruit has softened and slumped slightly, 1 to 3 days, depending on the temperature of your kitchen; the sugar will dissolve more with each passing day

   2. Open the jars daily to release any built-up pressure from fermentation, and also to check the progress of the fruit. This is the critical juncture; once you detect an aroma that is the essence of the fruit with a drop of sourness and acidity—sort of like cider—that is the time to decide if you want to let it ferment longer so it becomes more tart, or refrigerate the jar to slow fermentation. You can also dip a spoon in to taste the syrup, which will give you a good indication of what’s going on in the jar

   3. When you are happy with the flavor of the fruit, transfer the jar to the refrigerator. Use the fermented fruit and its syrup within 2 weeks

Rehydrated Chia Seeds Recipe:

1. Cover 1 teaspoon chia seeds with 2 tablespoons cold water

2. Rehydrate for 5 minutes, drain and discard the water

3. Add the seeds to the glass

Instructions:

1. Combine the fresh lemon peel, shiso leaves, edible flowers, fresh watermelon, watermelon syrup, fermented fig and syrup, and rehydrated chia seeds in desired cup

2. Add desired about of seltzer and ice

3. Enjoy!

   
   Not in the mood to make it yourself, join us on a visit in the Levinsky Market to visit Cafe Levinsky 41 for a VIP visit to taste the now famous gazoz drink.

Looking for other summer recipes, check out our favorites here:

• Israeli Chopped Salad

• Middle Eastern Carrot Salad

• Israeli Couscous with Lemon Za’atar Roasted Chickpeas and Carrots

• Tomato Spice Shakshuka

• 5 Israeli Cocktails To Bring The Spirit of Israel to Your Kitchen