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| From gastronomic guesswork |
The coconut water was drained into a sauce pan to which I added the zest and juice of 1 lime, 1 1/2 tablespoons of sugar, and a pinch of kosher salt. This was reduced on high heat by 1/3, chilled to near freezing, then added to planks of fresh seedless mini watermelon. The infusion and the planks were vacuum sealed for 5 minutes, then plated with fresh mint.
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