Chef Josh Short of The JDK Group shares his secret recipes:
Blueberry Lemonade
Serves 4
Ingredients: 3 cups blueberries 3/4 cups cane sugar 2 cups freshly squeezed lemon juice 3 cups cold water Ice cubes
Directions:
Place the blueberries and cane sugar in a blender and puree. Place the lemon juice and water in a pitcher and strain the pureed blueberries through a fine mesh strainer into the pitcher. Stir well and pour into ice-filled glasses. Garnish with whole blueberries and lemon wedge.
Watermelon Granitas
Ingredients: 1/3 cup sugar 1/3 cup water 4 pounds seedless watermelon, cut into 1-inch cubes 2 tablespoons fresh lime juice 6 thin watermelon wedges for garnish Limes, halved and cleaned out for cups
Directions:
Make a simple syrup by heating sugar and water over high heat, stirring until all the sugar has dissolved. Let cool. Place half of the watermelon and half of the lime juice in a blender and process until smooth. Repeat with remaining watermelon and lime juice. Place all of the puree into the blender. Add simple syrup. Pulse until combined.
Press puree through a coarse strainer, pushing through the solids. Pour into a glass baking dish. Freeze, stirring and scraping with a fork every 30 minutes, until all of the liquid has frozen. This should take about 3 hours. May be held in the freezer up to 2 days. Stir again before serving. Serve watermelon granita in lime halves and garnish to your liking.
