RECIPE: Make friends with your friend’s watermelon

I used to be a watermelon hater. To be more precise, I used to be a whole watermelon as a barbecue hostess gift hater. Because it is messy and awkward to wrestle a juicy 20-pound watermelon while exchanging pleasantries with the person who brought it. But after a year of no entertaining, I’m ready to embrace everyone and their summer produce offerings this holiday weekend. In order to focus on friends, not fruit, I’ll serve watermelon that I cut up in advance, and save any gifted melons to make a sweet treat after the festivities.

This recipe is as easy as a breezy summer day. Throw the peeled watermelon into your blender. Puree it. Freeze it. Flake it. Enjoy your dairy-free dish whenever you desire a cool, low-calorie, no-fat bite. I add fresh basil, mint and lime juice, because fresh herbs and citrus make it taste light and bright. Strictly speaking, they are all optional. I add honey, vanilla and salt, because sometimes you get a bland watermelon. Honey, vanilla and salt magically enhance the flavor. Strictly speaking, they are optional, too. I add a shot of vodka, because the vodka keeps the watermelon from freezing into a solid block of ice. Technically, vodka is optional-ish. But if you skip the booze, allow extra time for the watermelon puree to defrost to a scoop-able texture.

Store the frozen watermelon in an airtight container for up to a month, and you will have plenty on hand whenever the craving hits, including the next time you have company.