Terra Americana

Yes, that's right - Shannon's Seoul Summer Sip, say that 5 times fast.  Or better yet, make enough to share with 5 friends. Simple and refreshing, this cocktail screams summer.  It will also help you rest, relax and enjoy a hot summer day.

Shannon Buckley-Shaklee; fantastic friend and master mixologist planted the seed for this recipe, shortly after I visited her in Seoul, South Korea in May.

"It is full-on watermelon season here. Have you ever had watermelon juice? If not, have some quickly. It is amazing. We made watermelon cocktails tonight and they were very yummy."

• 2 cups cubbed watermelon per drink
• 1 jigger spiced or malibu rum per drink
• fresh mint to garnish

This recipe came home with me from England.  I lived in Devon as a grad student.  While there I fully immersed myself in the cuisine of the shire.  Naturally that meant lots of tea with clotted cream and preserves. 

Quite often I could be found at Mol's Coffee House in the Cathedral close.  A book in hand, a pot of teat and the remnants of my treats sprinkled on a plate.  This recipe was shared by one of the waitresses who new me by name whenever I walked in.  It is a simple way to preserve the fruits of the season.  It is also perfection topped on Dorie Greenspan's Sable Breton Galette.

• 1 lb strawberries, sliced
• 1/2 lb dried mixed berries (blueberries, blackberries, rasperries (or 1 lb fresh)
• 1 tsp corn starch
• 1 tsp lemon juice
• 1 tsp Orange Vanilla Sugar

Remove stems and wash the fruit. Hull strawberries. First place red dried berries in a pan with very little water boil until they become mushy. Add the straberries and continue to boil until they are soft, this should take approximately 20 min. Stir in cornstarch, lemon juice and Orange Vanilla Sugar. Continue to boil until the fruit begins to set. Cool the mixture for 15 to 20 min and then store in warmed jam jars.

More ideas for preserving the fruits of the season:

• Out of green tomatoes comes a recipe for raspberry jam

• A recipe for spicy and sensational Hot Tomato Relish

• Pesto

• Rhubarb Curd

Photo Credit: Julie Cecchini