Watermelon Beer Recipes

Steps:

• Divide the fennel fronds, if using, between two ice cube trays. Fill with filtered water and freeze until solid, 4 to 8 hours.
• Meanwhile, place the watermelon in a blender or food processor and blend until smooth. Scrape the sides of the blender or food processor using a rubber spatula and blend again.
• Place a fine metal sieve over a large bowl and strain the pureed watermelon through the sieve. (This should yield 2 to 3 cups of juice). Store in the refrigerator until ready to serve; it will keep in the refrigerator in an airtight container for up to 3 days.
• To serve, fill four highball glasses or rocks glasses with the ice cubes. Stir the watermelon juice and add ½ cup to each glass. Top off with ½ cup ginger beer.

Steps:

• Set a fine-mesh strainer over a bowl; set aside.
• Place the watermelon in a blender and blend until liquified, about 1 minute. Pour through the strainer into the bowl and scrape a rubber spatula against the inside surface of the strainer to push the juice through until only pulp remains. Discard the pulp and set the strainer back over the bowl. (You should have about 3 cups of juice).
• Add the sugar to the juice and stir until dissolved, about 2 minutes. Refrigerate until chilled, about 1 1/2 hours or until ready to use.
• When ready to serve, add the maraschino liqueur and beer and stir gently to combine.