Watermelon, Watermelon...

I bought a 15 pound watermelon today.  For the four of us, that's basically asking us to eat watermelon every day for the next week.  You get to the point where you've eaten it so often that you are beginning to wonder if it's somehow regenerating itself in the fridge because the bowl just doesn't seem to be getting any emptier.  I'm sure some of you with smaller families can relate to that. 

Watermelon is kind of one of those tricky fruits too.  The normal methods of food preservation like dehydration or canning don't apply.  But freezing can actually work.  Cube up the watermelon and then place the cubes on a cookie sheet so that they don't touch.  Make sure you don't make the cubest too large because if they are too large, your blender/food processor might have trouble with them once you are ready to use them.  Freezing the cubes keeps the watermelon from sticking together into one giant watermelon blob.  Once they've frozen, pop them off of the cookie sheet and place them in a freezer bag.  These are perfect for making frozen or liquid watermelon delights like a watermelon lime slushie.  I usually don't follow a recipe; I just kind of dump.  Watermelon and lemon are also a graet combination; consider adding dry lemonade mix (either presweetened or unsweetened, sugar free or regualr) with some watermelon and ice.  Or mix with other fruits like strawberries, rasberries, or other melons.  It's easy to just slowly add  your chosen ingredients, flavoring with sugar or juice as you go.  You can also use frozen watermelon chunks to make granita or sorbet.  I haven't tried the sorbet so that may be what I try this time around.  Regardless of what I try this time around, I am going to deliberately save some of my frozen watermelon for the winter.  It's such a fun wintertime treat to have a summery watermelon treat in December.