I’m not making that up- check out the June 30, 2008 issue of ScienceDaily. Anyway, below please enjoy some fun ways to get your fruit and some fun for the summer!
- Locate the bellybutton of your seedless melon (where the stem was attached) and cut a hole big enough that your liquor bottle will fit in.
- Use a skewer to poke down into the melon in all directions to create channels for the liquid to run down.
- Insert your bottle in the watermelon and let it absorb as much of the liquid as it can. This works best with a plastic liquor bottle. If you have a glass bottle, you may need to support the bottle so it doesn’t fall out. The alcohol choices are endless- I’ve done this with flavored vodka’s (I’ve used peach raspberry and tutti frutti-if you haven’t been to the liquor store lately- the flavor choices are amazing) rum, tequila and everclear. You could also use a watermelon schnapps. I don’t recommend spiced rum, but it’s all personal preference. I’m thinking about trying a champagne or prosecco next.
- Ideally you’ll allow the absorbing to go for about 24 hours in arefrigerator or ice it down in a cooler if space is an issue. Of course, when I don’t plan in advance, I’ve done this about an hour ahead, but you’ll usually only get about a cup or two of liquor in the watermelon- but it’s still pretty good!
- Put the watermelon in a pan when you go to cut it, so you can keep all the yummy juice to drink!
If you’d prefer your watermelon in a cocktail format, well by all means. A quick google search will find you zillions of concoctions but I can vouch for these as being tasty and pretty easy to make. These recipes are also a great way to use up leftover watermelon.
Watermelon Sangria from Food & Wine
- 1 bottle dry white wine
- 6 oz vodka
- 2 pounds seedless watermelon, peeled and cubed, plus 1/2 pound watermelon cut into balls with a melon baller and skewered on picks
- 4 ounces triple sec or Cointreau
- 4 ounces Citrus Syrup (equal parts sugar and water boiled down with 2 inch strip of lemon zest and 2 inch strip of orange zest
In a blender, puree the watermelon cubes. Pour through a fine strainer into a pitcher. Add the white wine, vodka, triple sec and citrus syrup. Stir and refrigerate for at least 2 hours. Stir again, then pour the sangria into ice-filled white wine glasses and garnish with the skewered watermelon balls. Makes about 6 drinks
Vodka and Watermelon Cooler from epicurious.com
- 3 pounds watermelon, rind and seedsdiscarded and the flesh cut into pieces,plus thin slices of watermelon for garnish
- 1/2 cup vodka
- 1/4 cup Triple Sec
- 3 tablespoons fresh lime juice
In a blender purée the watermelon pieces and strain the purée through a very fine sieve set over a pitcher, discarding the solids. (There should be about 2-1/3 cups juice). Stir in the vodka, the Triple Sec, and the lime juice, pour the cooler into long-stemmed glasses filled with ice cubes, and garnish each drink with a watermelon slice. Makes about 8 drinks.
Summer Hoedown from CHOW
- 1 (6-pound) seedless watermelon, rind removed and cut into large dice
- 2 tablespoons granulated sugar
- 1/4 cup maraschino liqueur- a relatively dry liqueur with a subtle bitter-almond flavor
- 4 (12-ounce) bottles white beer, such as Hoegaarden, chilled
Set a fine-mesh strainer over a large bowl; set aside.Place half of the watermelon in a blender and blend until liquified, about 1 minute. Pour through the strainer into the bowl and scrape a rubber spatula against the inside surface of the strainer to push the juice through until only pulp remains. Discard the pulp and set the strainer back over the bowl. Repeat with the remaining watermelon. (You should have about 6 cups of juice). Add the sugar to the juice and stir until dissolved, about 2 minutes. Refrigerate until chilled, about 1 1/2 hours, or until ready to use. When ready to serve, transfer the chilled juice to a 3-quart container. Add the maraschino liqueur and beer and stir gently to combine.
From Bobby Flay
- 1/4 cup water
- 1/4 cup granulated sugar
- 8 cups diced seedless watermelon (1 pound)
- 1/4 cup fresh lime juice
- 1 3/4 cups blueberries
- 3/4 cup lightly packed fresh mint leaves, plus 8 sprigs for garnish
- 1 1/4 cups silver tequila
In a small saucepan, bring the water to a simmer with the sugar and stir over moderate heat until the sugar is dissolved, about 1 minute; let the sugar syrup cool. In a blender, puree the watermelon until smooth. Set a fine-mesh strainer over a bowl and strain the watermelon juice, pressing gently on the solids to extract as much juice as possible. Discard the pulp. In a large pitcher, combine the sugar syrup with the lime juice, blueberries and mint leaves. Using a wooden spoon, lightly muddle the blueberries and mint Add the watermelon juice and tequila. Refrigerate until chilled, about 2 hours. Pour the cocktail into tall ice-filled glasses. Garnish with the mint sprigs and serve. Makes about 8 drinks.
- 4 cups (1-inch chunks) seedless watermelon
- 3/4 cup tequila
- 1/3 cup Triple Sec (orange-flavored liqueur)
- 1 tablespoon sugar
- 2 tablespoons lime juice
- 2 cups crushed ice
- Lime slices for garnish