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Drunken Melon’s

Drunken Melon’s

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Summer is the season for many outdoor activities, from hiking, camping, boating at the river, or getting your tan on at the beach. It is also the season for smoked meats, pitchers of fresh squeezed lemonade, berries, and lots of watermelon to keep cool and refreshed. As the summer season starts to wind down some of these cool refreshing treats become a tad boring, or perhaps your tired of making yet another watermelon basket.

 

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Watermelon is the go-to fruit of the beat the heat-wave gods. So as summer is in full swing and temperatures rise higher, the only thing I crave in this world is cold booze and watermelons, and boy do they go together.

 

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If you like booze and watermelons, here is a simple proof recipe to combine the cool, refreshing, healthy fruit, that’s been saturated with booze.
Use a variety of watermelon, honeydew, cantaloupe. Use a little alcohol or a lot, use Midori, Tequila, Rum, or Vodka. With using melons the sky is the limit on how creative you want to get, just have fun, beat the heat and of course always remember to….

Please Drink Responsibly

 

Ingredients:

2 cups honeydew balls
3 cups watermelon balls
3 tablespoons sugar
3/4 cup light rum or use a lot
1 Tbsp lemon zest
Juice of one lemon juice
1 Tbsp lime zest
Juice of half a lime

 

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Directions:

Make sure to clean the outside of your melons before you cut into them.

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Using a melon baller scoop out and place in a large bowl, one you plan to serve in. you can also make a serving bowl out of the melon you are using.

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Dissolve the sugar in the rum and add the lemon and lime juice.
Pour the liquid mixture over the melon balls and toss lightly to coat.
Sprinkle with lemon and lime zest.

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Place in the refrigerator or freezer for one hour before serving. I kept mine in the freezer and the melon balls held all the delicious alcohol.
Toss again slightly before serving.

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About Dish With Clarissa

Clarissa Ellis grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

One response »

  1. Reblogged this on Chef Ceaser.

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