We can trace bergamot’s origins back to Southeast Asia. Currently, thsi sour citrus is grown in many parts of the world, today its prominence comes from the town of Bergamo in southern Italy. This citrus has a soothing scent, spicy taste, and broad range of uses. Research on bergamot oil has uncovered multiple benefits. I adore it so much and can’t get enough of it.
Make a pitcher of these refreshing coolers on mid-summer afternoon for a refreshing Mocktail! Later, turn up the heat by transforming this recipe into an informal cocktail by adding a shot of vodka, rum, or tequila!
You’ll Need:
1 1/2 pounds seedless watermelon, cubed and frozen
3-4 tablespoons fresh limes, zested and juiced
1/4-1/2 cup fresh begamot, zested and juiced, or 8 drops DoTerra, bergamot essential oil
3-4 cups sparkling water
2-3 tablespoons Simple Syrup, or to taste
Watermelon wedges for garnish
Lime wedges, bergamot, or mint leaves for garnish
Monk fruit ( a natural sugar substitute) for rimming the glass (optional)
Ice cubes
Vodka, Rum or Tequila (optional)
Here’s How:
Wash and cube the melon. Place the cubes in your freezer for a minimum of one hour.
In your standing blender, combine the citrus juice with the syrup and the iced melon cubes. Blend until smooth. Taste and adjust syrups if you’d like it sweeter.
Assemble coolers by moistening the rims of the glassware by gliding a fruit wedge across the tops of the glasses, then dip the moistened rims into a dish of monk fruit, sugar, or salt if your feeling wild.
Add the watermelon puree halfway. Top with sparkling water to fill. Stir in Vodka, Rum, or Tequila, and garnish with long straws, watermelon wedges, lime wheels, bergamot, or mint leaves!
Variations:
For a deeper flavor substitute 1 tablespoon of simple syrup for maple syrup.
Chef Gigi Gaggero 