My F&W
quick save (...)

Watermelon Juice

  • SERVINGS:
  • MAKE-AHEAD
  1. 1.25 grams of calcic (see note)
  2. 200 grams watermelon juice
  3. Xantham Gum (see Note)
  1. Combine the calcic and the watermelon juice. Let sit for 1 minute. Mix with a hand blender and sprinkle with xantham gum. Chill in the refrigerator for 24 hours.
Notes

Calcic is derived from calcium.

Xanthan gum is produced through fermenting of glucose or sucrose with Xanthomonas capestris bacterium. Xanthan gum is sometimes used as a substitute for gluten in baked goods.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.