Prosecco all'Anguria

As you may recall from this post here, in the Summer I become somewhat of a watermelon fiend, buying whole watermelons to cut up and eat all by myself (by now my sister knows better than to think I'll be sharing) and making things like this granita or this salad. Rome helps to feed my yearly watermelon addiction, selling cups of anguria/cocomero (both mean watermelon in Italian – I personally think cocomero is more fun to say) out of stands set up all over the city in the Summer, and conveniently for me, there is one just down the street from my apartment, aptly named Cocomero da Febbre, or "Watermelon Fever." Long story short, I truly believe watermelon is the most perfect of all summer foods, light and refreshing yet still filling, a sweet exclamation point in a sweltering hot day.

I don’t really like alcohol – I’ve never liked the taste – and I’d take a slice of this Red Wine Chocolate Cake (or these Red Wine Chocolate Truffles, for that matter) over a glass of actual wine any day. I’ve never acquired a taste for beer, either – I really wasn't very cool in high school or college, if you haven’t gotten that by now – but there is of course an exception to every rule, and, for the record: I love, love, love Prosecco. Its refreshing and light and bubbly, and if beverages could have a personality, Prosecco would probably be cheerful and outgoing and upbeat. It’s really the only thing I’ll happily drink -- my very favorite brand is Italy's Cantine Maschio, in case you were wondering -- and I love it as is, in Mimosas, or even in dessert like this Mimosa (Orange and Prosecco) Cake, so I can not only drink my Prosecco but eat it too. It is very likely that I will even experiment with Prosecco Raspberry Popsicles this summer (!!!) 

(You see where I’m going with this).

In keeping with the theme for the June round of Cucina Conversations – drinks! – I’ve prepared prosecco all’anguria, or Prosecco with watermelon, in which my two great loves join forces and result in a drink that is beyond refreshing, the perfect balance of bubbly Prosecco and sweet watermelon brightened up with a hint of lime. It is perfect served icy cold, and exactly what you need on a hot Summer day when your fan just isn't cutting it and you can't imagine ever being cold again.

A couple of notes: Make sure that the Prosecco and the watermelon are both ice cold when you add them to the blender, or make sure you chill the mixture well before serving. As you can see from the photo below, I used the above-mentioned Cantine Maschio Prosecco for this drink, and if you can find it, I recommend you do the same. If you buy a whole watermelon to cut up, chill it overnight in the refrigerator. Feel free to play around a bit with the quantities of Prosecco, watermelon, and lime as the ones I've provided below are flexible. Be sure to process everything in the blender
a bit long than you might think you need to to make sure the watermelon is completely incorporated.


As always, here are the June Cucina Conversations recipes from my fellow bloggers --

Rosemarie over at Turin Mamma has prepared caffè freddo/mezzo freddo siciliano;

Daniela of La Dani Gourmet is sharing her recipe for gelo di mellone, another Sicilian specialty; 

Lisa aka Italian Kiwi has made a cocktail called gamba di legno, made with triple sec, Cointreau, and sambuca;

Last but not least Marialuisa over at Marmellata di Cipolle has made a classic Pimms.

Last but not least, Carmen at The Heirloom Chronicles has made a dessert made with a drink, or rather, a semifreddo made with vincotto.


PROSECCO ALL'ANGURIA

Ingredients:
3 cups (450 grams) watermelon, cubed
400 ml Prosecco
Zest of 1 lime
Juice of 1 lime

1/2 cup (100 grams) sugar
1/4 cup (about 50 ml) water

Directions:
Start with your sugar syrup. In a small saucepan over medium heat, whisk together the water and the sugar until the sugar is fully dissolved. Set aside and let cool completely. In the meantime, cut the watermelon into chunks and remove the seeds as best you can.
Add the watermelon to the blender along with the Prosecco, lime juice, and lime zest. Blend until smooth. Add a bit of the sugar syrup to taste (a little at a time, you probably won't use it all) and when the flavor is just right, pour the Prosecco all'Anguria into glasses and serve ice cold. Garnish with a slice of lime if you want to be fancy. Serves 6-8.




5 comments :

  1. WOW! This sounds like the perfect thirst-quenching drink, Francesca! I just love prosecco too, so I'll have to try this!

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  2. yuammi. will definitely try as I love both ingredients :)

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  3. Fresco and Perfect for this days.

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  4. I think one has to become a watermelon fiend to fend off the unrelenting heat during an Italian summer, whether it's as a large smile-shaped slice, in your granita or this drink or in Daniela's gelo di melone.

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  5. This sounds very delicious and I look forward to summer down here to try this refreshing drink. Also interesting to here the different Italian names for watermelon xx

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