{Thirsty Friday} Muskmelon Frozen Lemonade

It's Friday and that means that we are about to enjoy another delectable installment of Thirsty Friday.  This particular Friday is extra special because its July 3rd, and that means we are only 24 hours away from a very special holiday that promises some extra special eating.  Whether you're the fried chicken and sweet tea type, barbecue and lemonade crowd, or the burgers and cola people, I'm sure you have a favorite 4th of July jam.  I am a huge proponent of traditions, however, I would suggest that you change things up a bit to make room in your life for this muskmelon frozen lemonade. 

Muskmelon Frozen Lemonade {Pedantic Foodie}

Lets get right into this.  I'm sure you are just as eager to begin your weekend as I am. 

Muskmelon Frozen Lemonade {Pedantic Foodie}

Melon.  Freeze it.

Muskmelon Frozen Lemonade {Pedantic Foodie}

Lemons. Squeeze them.

Muskmelon Frozen Lemonade {Pedantic Foodie}

Are you sensing the simplicity if this endeavor?  It's great, right?!

Muskmelon Frozen Lemonade {Pedantic Foodie}

It's probably a good thing that I only recently realized the simplicity of making slushies at home. Once you know it's like having a super power, you just want to use it ALL THE TIME! 

My mind keeps trying to tell me to make some kind of frozen cucumber concoction and I'm trying to get it to just chill.  Ha! Haha. Yeah… 

Muskmelon Frozen Lemonade {Pedantic Foodie}

There is something about an overflowing glass that just thrills my heart.  It's like a race to get to the straw before the delicious, sticky liquid covers the countertop.  

Also, I'm sorry about all the cliche paper straws, but I have an over abundant collection and they are just so darn cute!  

Muskmelon Frozen Lemonade {Pedantic Foodie}

Happy Weekend!  Now get out there and celebrate!  

Sincerely, 

   Pedantic Foodie 


Muskmelon Frozen Lemonade 

serves 2

- 3 cups muskmelon or cantaloupe, cubed 

- 1/2 cup freshly squeezed lemon juice 

- 1 cup filtered water 

- 1/4 cup granulated sugar 

- 1/2 cup ice cubes

- mint and lemon slices for garnish, optional 

Spread cubed melon out unto a baking sheet lined with parchment and freeze for 1-2 hours or until solid. 

In the pitcher of your blender combine lemon juice, sugar, and water. Pulse several times to combine.  Add frozen melon and ice cubes and pulse on high speed until smooth.   

Pour into glasses and garnish with fresh mint and lemon slices. Serve immediately.  Enjoy! 

Black Cherry Hazelnut Crisp with Cinnamon Ice Cream

I'm trying to stay off narcotics long enough to type up something intelligible, and these moments of clear-headedness are being spent wondering why I thought I would be back to normal within 24 hours after surgery. 

For those of you who were around for Thirsty Friday, you know that I have just had my four sources of wisdom extracted from my mouth and I'm now a very numb, slightly swollen, wisdom-toothless lady.  However, wisdom teeth or no wisdom teeth, this lady still knows how to bake.  

I've been doing a lot of thinking while lying on the couch over the past couple days, and my brain keeps flashing with the obnoxious declaration, "ohmygoodness it's almost July!"  I cannot believe that we are saying goodbye to June already, but it seems as though it's time to break out the red white and blue nail polish and start lighting some fireworks. 

Black Cherry Hazelnut Crisp with Cinnamon Ice Cream {Pedantic Foodie}

I love 4th of July, it's one of my favorite holidays.  My family has always been enthusiastic about the holiday and there are always way too many glow sticks and far too much cherry licorice, as there should be at any good party.

I always feel like this particular holiday, just as much as Thanksgiving, demands a pie.  It just seems like the proper American thing to do.  However, when I'm baking for a crowd, multiple pie crusts-making is often not so appealing.  Crisps however, are just as delicious and much faster than pies.  Seriously, this whole thing comes together in mere minutes.

Black Cherry Hazelnut Crisp with Cinnamon Ice Cream {Pedantic Foodie}

You can also shove in some fancy hazelnuts to make that crumbly topping even more irresistible.  And heck, with all the time you're saving you probably have a few minutes to make some ice cream to serve alongside your crisp!

Black Cherry Hazelnut Crisp with Cinnamon Ice Cream {Pedantic Foodie}

I interrupt this post to say that cherries might very possibly be my favorite fruit.  I honestly cannot get enough.  They are super sweet yet just tangy enough to make them incredibly addicting.  

Also, if we are at a picnic together, I'll probably put half of my pits on your plate to hide my cherry-addiction shame.  I do the same thing with watermelon rinds.  Sorry, not sorry... 

Black Cherry Hazelnut Crisp with Cinnamon Ice Cream {Pedantic Foodie}

We begin with cherries. A whole lot of them.  A cherry pitter is not absolutely necessary but you'll be thankful for one after you've pitted your first pound by hand. Believe me.

Black Cherry Hazelnut Crisp with Cinnamon Ice Cream {Pedantic Foodie}

Our cherries are tossed around a bit in some sugar, lemon juice, salt, and cornstarch for thickening.  

Black Cherry Hazelnut Crisp with Cinnamon Ice Cream {Pedantic Foodie}

After the cherry filling has been assembled, we work on our crispy, crumbly topping.

Black Cherry Hazelnut Crisp with Cinnamon Ice Cream {Pedantic Foodie}

Our crumbly topping is a no fuss combination of oats, sugar, butter, cinnamon, and hazelnuts.

Black Cherry Hazelnut Crisp with Cinnamon Ice Cream {Pedantic Foodie}

Sprinkle liberally and then into the oven it goes!

Black Cherry Hazelnut Crisp with Cinnamon Ice Cream {Pedantic Foodie}

While your crisp is baking, make a simple ice cream base with heavy cream, whole milk, cinnamon, egg yolks, and sugar.   This may be the best ice cream that I've ever made.  It seriously tastes exactly like a cinnamon roll smells.  Yes, it's heavenly, and you need it right now.

Black Cherry Hazelnut Crisp with Cinnamon Ice Cream {Pedantic Foodie}

Also, it's Summer so we need quick and easy.  Normally, I allow my ice cream base to chill overnight, but the past few times I've wanted instant frozen gratification so I cooled my base in an ice bath.  The choice is yours.  

Your crisp is finished when the top is deep golden brown.  It's just as pretty as a pie and it only took one third of the time!

Black Cherry Hazelnut Crisp with Cinnamon Ice Cream {Pedantic Foodie}

Oh, and if you are baking for a crowd, you can certainly double this recipe.  

4th of July, we are ready for you!

Black Cherry Hazelnut Crisp with Cinnamon Ice Cream {Pedantic Foodie}

Look at that sweet, melting ice cream, and those perfectly plump cherries.  So good, so right.  

Happy July friends!

Sincerely, 

   Pedantic Foodie


Black Cherry Hazelnut Crisp with Cinnamon Ice Cream 

serves 6 

for the cherry filling 

  • 1 1/2 lbs black cherries, pitted 
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch 
  • 2 teaspoons freshly squeezed lemon juice 
  • pinch of salt 

Preheat oven to 375 degrees.  

In a large bowl combine cherries, sugar, cornstarch, lemon juice, and salt; toss to thoroughly combine.  

Pour in the bottom of a 9-inch tart pan. 

for the crisp topping 

  • 1/2 cup old-fashioned oats 
  • 1/2 cup raw hazelnuts, finely chopped
  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 3 tablespoons unsalted butter, cold

In a small bowl stir to combine oats, hazelnuts, sugar, and cinnamon.  Use the tips of your fingers to work the butter into the oat mixture.  Mix until crumbly.  The butter should be in pea-sized pieces.  

Sprinkle the oat mixture over the cherries evenly.  Bake for 20-25 minutes, until the top is deep golden brown.  Allow to cool 30 minutes before serving.  Enjoy! 

for the cinnamon ice cream 

  • 1 cup whole milk 
  • 1 cup heavy whipping cream 
  • 1 teaspoon ground cinnamon 
  • 1/2 teaspoon vanilla extract 
  • 5 egg yolks 
  • 1/2 cup granulated sugar 

In a small saucepan combine milk, whipping cream, and cinnamon.  Bring to a simmer over medium heat and remove from heat.  Add vanilla extract. 

In a small bowl whisk to combine egg yolks and sugar.  Slowly stream half of the warm milk mixture into the egg yolks while whisking constantly.  Pour the tempered egg yolks into the saucepan and return to heat. 

Cook for about 5 minutes, until the mixture has thickened into a light custard, then remove from heat and place in an ice bath.  

Stir often, until the mixture has thoroughly chilled.  You may have to change out the water once or twice.

Churn your ice cream base in an ice cream maker according to your manufacturer’s instructions.  Transfer to a freezer safe container and chill until set.  Serve alongside warm cherry crisp.  Enjoy! 

{Thirsty Friday} Watermelon & Raspberry Lemon Slushie

Today I am having all four of my wisdom teeth yanked out of my mouth.  I thought that I had escaped.  I thought that my mouth was big enough (it has certainly proved to be over the years) to hold a few extra teeth, but no...  

I'm not happy about the situation, aside from the fact that I can justify eating a whole lot of frozen yogurt, Italian ice, and ooh, slushies… 

Watermelon & Raspberry Lemon Slushie {Pedantic Foodie}

I really shouldn't complain.  After all, I have a wonderful friend who has graciously offered to spend the weekend bringing me frozen treats and binging on Netflix.  I also had the premonition to gather some ingredients that will make a really wonderful slushie.  This really doesn't sound so bad.  Though I'll probably resent that statement this afternoon when the whole pain thing kicks in.  For now, lets talk about these slushies.

Watermelon & Raspberry Lemon Slushie {Pedantic Foodie}

You know the kind I'm talking about.  The kind of unnaturally colored, corn syrup-packed frozen drinks that you used to get from gas stations, while on the way home from Saturday morning fishing trips with your dad.  This is just like that except our slushie gets its lovely colors honestly and its flavor is a whole lot more…natural.  

P.S.  What the heck does blue raspberry taste like anyways?  I'm still not sure but I know my nine year old self was all over that business.

Watermelon & Raspberry Lemon Slushie {Pedantic Foodie}

Our slushies begin as frozen fruit.  I sliced up some watermelon and grabbed a bag of frozen raspberries.  Ideally, you would freeze your own, but if the market is temporally sold out, the prefrozen ones will be just fine.

Watermelon however, you definitely have to freeze yourself.  But it is super easy, I promise.  

Watermelon & Raspberry Lemon Slushie {Pedantic Foodie}

Blend, blend, blend, and look at what we've got!  This color came straight from nature and I think that makes it even prettier.

Watermelon & Raspberry Lemon Slushie {Pedantic Foodie}

I chose to make the raspberry lemon and watermelon slushies in two separate batches because I wanted to layer the flavors, just like I used to do at the gas stations with Dad.  But you could certainly blend it all together at once if you'd like to save a bit of time.  I however, like mixing it with my straw as I go.

Watermelon & Raspberry Lemon Slushie {Pedantic Foodie}

In goes the watermelon!  

Watermelon & Raspberry Lemon Slushie {Pedantic Foodie}

Next, we add our bright and zesty raspberry lemon slushie and garnish, because it's Friday and we're feeling fancy.  

Those tiny slices of watermelon - I mean, so cute! 

Watermelon & Raspberry Lemon Slushie {Pedantic Foodie}

The watermelon is sweet and Summery and the raspberry lemon is bright and tangy.  All in all, it's the best dang Slushie I've ever had and the perfect medicine for my soon-to-be-swollen mouth.

Watermelon & Raspberry Lemon Slushie {Pedantic Foodie}

Wishing you all a happy weekend! 

Sincerely, 

   Pedantic Foodie


Watermelon & Raspberry Lemon Slushie 

serves 6 

for the watermelon slushie 

  • 5 cups cubed watermelon
  • 1 cup ice 
  • 2/3 cup sparkling water 
  • 1/4 cup granulated sugar 

Lay the pieces of watermelon out on a baking sheet lined with parchment and place in the freezer until frozen solid; about 2 hours.

In the base of your blender combine frozen watermelon, ice, sparkling water, and granulated sugar.  Blend on high for 2-3 minutes, until the slushie is smooth.  Transfer to a pitcher and keep cool while you prepare the raspberry lemon slushie.  

for the raspberry lemon slushie 

  • 1 1/2 cups frozen raspberries 
  • 1 cup ice 
  • 1 cup sparkling water 
  • 1/2 cup granulated sugar 
  • juice of 2 lemons, about 4 tablespoons 

In the base of your blender combine frozen raspberries, ice, sparkling water, granulated sugar, and fresh lemon juice.    Blend on high for 2-3 minutes, until the slushie is smooth.  Layer the watermelon and raspberry lemon slushies in glasses and garnish with lemon and watermelon slices.  Serve immediately.  Enjoy!