{"id":1354,"date":"2021-08-16T18:00:00","date_gmt":"2021-08-16T09:00:00","guid":{"rendered":"https:\/\/japansake.or.jp\/sake\/en\/?p=1354"},"modified":"2022-03-02T00:43:38","modified_gmt":"2022-03-01T15:43:38","slug":"cooking-with-sake-watermelon-macedonia","status":"publish","type":"post","link":"https:\/\/japansake.or.jp\/sake\/en\/topic\/recipes\/cooking-with-sake-watermelon-macedonia\/","title":{"rendered":"Cooking with Sake: Watermelon Macedonia"},"content":{"rendered":"\n<p>This is a dessert for adults, so let\u2019s keep it a secret from children!<br>Although a macedonia is not often made with watermelon, it actually is a great way to enjoy it. Using sake adds mildness and makes the dessert flavorful.<\/p>\n\n\n\n<p>The green mint leaves topped on red watermelon make it look colorful and refreshing.<br>Adults also deserve to have fun once in a while, right?<br>For children and non-drinkers, replace the rum with soda and sake with nikirizake.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients (Preferred amount)<\/h3>\n\n\n\n<figure class=\"wp-block-table is-style-stripes\"><table><tbody><tr><td>1kg watermelon (with skin)<\/td><\/tr><tr><td>(A) 100ml sake<\/td><\/tr><tr><td>\u2517 4 tablespoons of rum<\/td><\/tr><tr><td>\u2517 2 tablespoons of lemon juice<\/td><\/tr><tr><td>\u2517 2 tablespoons of powdered sugar<\/td><\/tr><tr><td>Mint leaves as needed<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">How to Make: Steps<\/h3>\n\n\n\n<p>Step 1:<br>Remove the seeds from the watermelon and scoop out the flesh with a scooper (or cut it in dice).<br><br>Step 2:<br>Mix (A) in a bowl, add (Step 1), and mix well. Cool it in the fridge.<br><br>Step 3:<br>Pour into a cup and apply some mint leaves on the top.<\/p>\n\n\n\n<p>For a non-alcoholic sake dessert, check out this recipe for <a href=\"https:\/\/japansake.or.jp\/sake\/en\/topic\/recipes\/cooking-with-sake-marshmallow-and-yogurt-parfait\/\">marshmallow and yogurt parfait<\/a>!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is a dessert for adults, so let\u2019s keep it a secret from children!Although a [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":1356,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[38],"tags":[77],"class_list":["post-1354","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-cooking-with-sake"],"_links":{"self":[{"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/posts\/1354","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/comments?post=1354"}],"version-history":[{"count":3,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/posts\/1354\/revisions"}],"predecessor-version":[{"id":1970,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/posts\/1354\/revisions\/1970"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/media\/1356"}],"wp:attachment":[{"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/media?parent=1354"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/categories?post=1354"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/tags?post=1354"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}