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The Five O'Clock: Juicy Juice

The duo behind Atelier Pip, Zoe Burgess and Robin Kolek, have developed drinks and flavors for some of the finest bars and restaurants in London, Berlin, Milan, Prague, Kiev, Mexico City, Singapore, Hong Kong, and more. Together with food photographer Maria-Elena Constantinescu, they concocted a wonderful watermelon juice for TABLE Magazine.

Watermelon Juice

Ingredients

1 Watermelon, approximately 4 pounds

1 tsp Coconut or grapeseed oil

1 Lemon, juiced

4 sprigs Fresh thyme, lemon thyme, or fresh mint

Fresh blueberries, strawberries, raspberries frozen into ice cubes

Instructions

A few hours in advance, put a berry or two in each chamber of two ice cube trays. Add distilled water for very clear ice cubes. Put in freezer.

With a knife, removed the green rind and white pith of the watermelon. Cut into cubes.

Put 1 tsp coconut oil and half of the watermelon cubes into a non-stick saucepan. Cook until the fruit turns dark red. Stir constantly so as not to brown the fruit. Let cool.

In a blender, mix cooked and raw watermelon until smooth, with the juice of half a lemon. Taste and add more if you want more acidity. If the juice is too thick, add a bit of water.

Put the blended juice in a container with fresh herbs. Refrigerate.

Serve over berry ice cubes.

If desired, spike lightly with gin and a splash of seltzer.

CONCEPT BY @AtelierPIP //  PHOTOGRAPHY BY @Foodphoto_byMana

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