Watermelon Salad Recipe
A refreshing watermelon salad perfect for those hot summer days.
white grape juice
small-medium seedless watermelon
chopped into bite size chunks
green seedless grapes
hulled and cut into quarters
chiffonaded, as needed
In a saucepan combine the pomegranate juice, grape juice, and sugar.
On medium heat whisk until the sugar dissolves and the liquid becomes syrupy. Remove from heat and allow the syrup to cool.
Combine the syrup and the fruit in a large bowl. Sprinkle with the lemon juice and a generous amount of the mint.
To make a mint chiffonade, stack a number of the mint leaves and then tightly roll them vertically like a cigar. Then make thin slices from end to end.