I made this as Chef John's recipe noted, except I used Splenda instead of sugar to make the simple syrup thus making it nearly sugar-free (Just the bit of natural sugar occurring in the watermelon). This was a truly refreshing drink, perfect for a hot summer day.
I made this for dinner thinking how different/good could it be, I mean I like spaghetti but, you know, spaghetti is spaghetti. Well I stand corrected.
Chef John's recipe is everything he said. The white wine deglazing adds a subtle flavor enhancement and the sweet Italian sausage truly takes on the texture of meatballs once they've simmered in the sauce for 60 - 90 minutes. My wife and I were very pleasantly surprised by this meal.
My wife and I loved this. It was somewhat time consuming but not difficult. I did not have any heavy whipping cream so I used Half & Half instead and it worked just fine. Chef John is correct, you don't need Hollandaise sauce. This was creamy, savory and delicious.
By clicking “Accept All Cookies”, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts.