While the most common and well-known use of a whipping siphon is to create foams you can also use it to infuse liquids and to carbonate liquids. In this recipe, I carbonate the water in watermelon to make a fizzy salad.
I love the taste of watermelon, especially when it's nice and ripe in summer. Because of that I just use a simple dressing of lime juice and mint leaves with a little bit of chopped up jalapeno for added bite. The carbonation process also adds a little bitterness to the watermelon which I find complements the mint.
The carbonation will last 15 to 25 minutes so it needs to be served quickly once the whipping siphon is opened.
If you like this recipe you can get it and more than 50 other recipes from my book Modernist Cooking Made Easy: The Whipping Siphon. The book covers the three main uses of the whipping siphon: foaming, carbonating, and infusing. It is all presented in an easy to understand format that anyone can follow.
Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.
Enough watermelon chunks to fill your whipping siphon to the fill line
Salt and pepper
Place the watermelon in the whipping siphon. Seal the siphon and charge with one CO2 cartridge. Vent the whipping siphon then fully charge with CO2. Place in the refrigerator for several hours or preferably overnight.
When ready to serve, vent the CO2 from the whipping siphon. Place some of the watermelon into a bowl. Squeeze a lime wedge over the watermelon. Top with the mint leaves and jalapeno. Season with salt and pepper and serve.The watermelon will usually hold its carbonation for 10 to 20 minutes.