Food

Southern Palate: Refreshing & Refined Recipes for a Summer Scorcher

In the Charleston Sea Islands, summer wraps the region in a warm embrace, bringing with it long days spent on the water, sun-soaked afternoons, endless outdoor adventures, and the annual search for the perfect way to beat the heat. Sometimes, all it takes is a simple seasonal recipe to quench the thirst brought on by the warmer months, and these two Garden & Gun pairings are the perfect match for scorching summer days.

The Watermelon-Cucumber Cooler is a refreshing sip made for porch lounging, backyard gatherings, or winding down after a long boat day on the Kiawah River. Crafted with juicy watermelon, crisp cucumber, and a spiced rim that adds just the right touch of balance, this versatile recipe can be enjoyed as either a cocktail or mocktail, making it a crowd-pleasing favorite for any summer occasion.

Coconut milk and chile-lime spice are the secrets to these dreamy Strawberry Paletas. Offering an elevated take on a classic frozen treat, these ice pops are perfectly suited for a poolside gathering, picnic under the sun, or a sweet afternoon cool-down. Made simply with strawberries, coconut, and a hint of chile, these refreshing paletas capture the vibrant flavors of the season in every bite.

At Kiawah River, these seasonal favorites are the perfect way to savor summer. Whether enjoyed beneath the shade of a porch, after exploring the trails, or shared with friends and neighbors, they offer a delicious reminder that the best summer memories are often the simplest ones.

Watermelon-Cucumber Cooler
Yield: 8 servings

For the syrups
3 cups seedless watermelon chunks
3 tbsp. plus 4 tsp. granulated sugar, divided
2 cucumbers, peeled and roughly chopped

For the glass rims
2 tsp. whole cumin seeds
5 or 6 whole black peppercorns
¼ cup kosher salt

For each cocktail
¾ oz. fresh-squeezed lime juice
1¾ oz. silver rum, gin, or vodka (if desired)
1½ oz. soda water (Topo Chico works great)
Mint sprigs, for garnish
Cucumber slices, for garnish
Lime leaves, for garnish

Preparation
Make the syrups: In a blender, puree watermelon and strain through a fine-mesh strainer. Discard pulp. Return juice to blender and whiz with 3 tbsp. sugar to dissolve. Repeat with cucumber and 4 tsp. sugar and set aside. This makes enough of each syrup for 8 cocktails (and can easily be doubled).

Toast spices for the rims: Heat a small dry skillet over medium heat. Add cumin seeds and peppercorns and cook, shaking the pan, until crackling and fragrant, about 5 minutes. Remove from pan and cool before grinding with spice grinder or mortar and pestle. Stir in kosher salt and set aside.

To serve: Rub rim of each glass (Kumar likes an 11 oz. collins or double rocks glass) with a lime wedge and dip in spice mixture to coat rim. Drop in a few ice cubes. For each cocktail, in a shaker add 2 oz. watermelon syrup, 1 oz. cucumber syrup, lime juice, a pinch of salt and grind of pepper, and the booze (if using). Add plenty of ice, shake well, and strain into prepared glass. Stir in about 1½ oz. of soda (more if omitting alcohol). Garnish with mint, cucumber, and lime leaf.

Strawberry and Chile-Coconut Paletas
Yield: 8 paletas

For the chile-lime mix
1 tbsp. chile powder
1 tsp. ground cinnamon
1 tsp. granulated sugar
¼ tsp. kosher salt
Zest from 1 lime

For the paletas
1 cup fresh strawberries, rinsed, hulled, and diced
⅓ cup plus 1 tbsp. cane sugar, divided
Juice from 1 lime, zest reserved
⅓ cup water
1 can (13.5 oz.) full-fat, unsweetened coconut milk
½ tsp. chile-lime mix, plus more for serving
2 tbsp. unsweetened coconut flakes

Preparation
Make the chile-lime mix: In a small bowl, add all of the ingredients and stir to combine. (Leftover spice mix can be used in a number of ways, including sprinkling on ice cream, rimming a cocktail glass, or seasoning fresh fruit.)

Make the paletas: In a small saucepan set over medium heat, add strawberries, 1 tablespoon cane sugar, and lime juice. Cook berries until they’re softened and their juice thickens slightly, about 4 minutes, stirring occasionally. Remove from heat and let cool a bit. Mash berries with a fork but leave the mixture a little chunky. Transfer to a small bowl and set aside. Wash out the saucepan and set it back on the stove.

Add the reserved lime zest, remaining cane sugar, and ⅓ cup water to the saucepan. Cook over medium heat until all the sugar dissolves, about 2 to 3 minutes. Let the simple syrup cool to the touch, and whisk in the coconut milk until smooth. Then whisk in the chile-lime mix and coconut flakes.

Assemble the paletas by spooning the strawberry mixture into ice-pop molds, about ½ tablespoon into each one. Transfer the coconut mixture into a liquid measuring cup and pour into each mold on top of the strawberry mixture. Leave about ¼-inch headspace to account for expansion during freezing. Using a skewer or chopstick, swirl the two mixtures together. Place the tops on the molds and freeze paletas for 4 to 6 hours but ideally overnight.

When you’re ready to serve the paletas, run the molds under warm water for 15 to 20 seconds; the paletas should slide right out. If you want extra heat, sprinkle on more of the chile-lime mix before serving.