Place chilled wine in glass, add schnapps, garnish and serve!
Feel free to make up a whole picture for your party guests.
te: this is an adopted recipe, and needs a bit of
iquid and proceed with the recipe as directed. The amount of
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-Make Your Watermelon Simple Syrup-.
Place your
Dissolve sugar in a saucepan with 1/3 of the watermelon puree. Bring to a boil then remove from heat and set aside to cool. Add remaining watermelon puree and lime juice, pour into a wide container and freeze for 8-12 hours. Stir every 30 mins for the first 6-8 hours. After 2 hours, whisk egg whites until stiff and fold into sorbet.
To serve, scoop 4 balls of sorbet and place into 4 chilled glasses. Mix sparkling wine and raspberry syrup then pour over sorbet. Serve decorated with lemon twists.
nformation: CALORIES (per 1/4 recipe) 360kcal; FAT 18g; CHOL 75mg
Shape watermelon into balls using a round
ny pale flesh from the watermelon. Remove the seeds and place
Cut a hole in a ripe watermelon and insert a funnel.
Pour in as much wine as possible, and let it sit in the fridge, adding more wine every three to four hours as it's slowly absorbed. (A 10-pound melon can soak up one standard bottle overnight.)
Slice the watermelon for a refreshing chilled party nosh, or freeze the flesh as a terrific base for blender drinks.
For the pickled red onions, place sliced onion in a small heatproof bowl. Bring vinegar and sugar to a boil then pour over onion. Let cool.
Oil a grill plate and place over medium-high heat. Working in batches, grill cheese until browned.
Arrange cheese and watermelon on a serving platter and sprinkle with olives and mint. Arrange pickled onions over top. Season to taste.
Chill six wide soup bowls.
Combine all the gazpacho ingredients in a blender and puree until smooth. Reserve in the refrigerator.
Combine the crab, lemon zest and olive oil, and toss gently. Reserve in the refrigerator.
When ready to serve, pour 1 cup of gazpacho into each bowl (you may end up with a bit left over), place four watermelon balls into each bowl, then add the diced cucumber and peppers. Place a pile of the crab in the center of each bowl, top with the cilantro and drizzle the olive oil around.
ups of melon balls from watermelon, using the small end of
br>Cut the peaches and watermelon into 2\" chunks and puree
-inch chunks. Place diced watermelon in a blender or food
Pour rose wine into ice cube trays. Freeze
Place 9 cups of watermelon cubes in a blender; blend on high until very smooth. Strain juice through a mesh strainer into a large pitcher. Pour the wine, vodka, triple sec, and simple syrup into the pitcher. Stir to combine. Mix the remaining 3 cups of watermelon cubes, the lime quarters, orange sections, and blueberries into the sangria. Chill for 4 hours before serving.
hird lengthwise from watermelon.
Scoop balls from watermelon.
Scoop remaining
Process watermelon cubes in a blender on high until smooth then strain.
Measure out 2 cups juice, add mint, stir then chill 30 minutes.
Add vodka, triple sec, lime juice and 1 cup ice and stir vigorously.
Remove mint leaves.
Fill glasses with ice and pour 1/3 cup watermelon mixture into each.
Gently stir in 1/3 cup Champagne.
Garnish with watermelon cubes and lime slices.
Peel and dice cucumber and watermelon into 2 cm cubes, and place in a bowl with strawberry slices.
Chiffonade shiso leaves (purple or green are fine) and add to bowl.
Whisk together oil, vinegar, maple syrup, salt and pepper. Add vinaigrette to salad and toss gently.
Serve immediately, either as is, or with optional feta sprinkled on top.
In a large bowl, whisk the lime juice and vinegar with the tequila. Whisk in the olive oil and season the vinaigrette with salt and pepper.
Add the papaya, watermelon, jicama and greens and toss well.
Add the avocado and toss gently.
Season with salt and pepper and serve right away.