5 Ingredients or Fewer

Louisa Shafia's Watermelon, Mint & Cider Vinegar Tonic

July  2, 2013
Photo by James Ransom
Author Notes

Even if drinking vinegar sounds like a dare—and maybe that's why you ordered it—it's anything but. It's sweet and sour and icy-cold. It vibrates and clangs with fruit and vinegar, and soothes with sweetness and mint. It is the most refreshing drink you will have this summer. And because it's a grown-up drink without alcohol, you can take it on a picnic, at any park, without having to look side-eyed at cops that might pass by. From The New Persian Kitchen (Ten Speed Press, 2013). —Genius Recipes

  • Prep time 8 hours
  • Cook time 5 minutes
  • Makes 5 cups concentrate
Ingredients
  • 3 cups water, plus more to serve
  • 1/4 teaspoon sea salt
  • 1 cup honey
  • 6 cups coarsely chopped watermelon
  • 1 cup tightly packed fresh mint
  • 1 cup cider vinegar
  • Ice cubes
  • Sliced watermelon, sliced unwaxed cucumber, and spearmint, for garnish
In This Recipe
Directions
  1. Bring the 3 cups water and the salt to a boil in a medium saucepan. Add the honey, stir to dissolve, and remove from the heat.
  2. Combine the watermelon and mint in a large bowl. Stir in the honey-water and let cool to room temperature, then add the vinegar. Steep the mixture in the refrigerator for several hours or up to overnight.
  3. Strain the mixture and eat the watermelon chunks, if desired. Pour the concentrate into a clean glass jar, and store in the refrigerator for up to 1 week.
  4. To serve, pour 1/4 cup of the concentrate into a glass over ice and dilute with 3/4 cup water. Garnish with the watermelon, cucumber, and mint.

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Genius Recipes

Recipe by: Genius Recipes

Genius recipes surprise us and make us rethink cooking tropes. They're handed down by luminaries of the food world and become their legacy. They get us talking and change the way we cook. And, once we've folded them into our repertoires, they make us feel pretty genius too. Watch for new Genius Recipes every Wednesday morning on our blog, dug up by Food52's Senior Editor Kristen Miglore.