EASY BOOZY MELON BALLS RECIPE
This boozy melon balls recipe is the life of the party-it's colorful, refreshing and fun to eat!
Provided by Cheryl Najafi
Categories cocktails
Time 2h30m
Number Of Ingredients 5
Steps:
- Slice melons in half then remove seeds from the cantaloupe and honeydew.
- Use a melon baller to scoop out as many balls as possible then place in a large bowl.
- Add whipped cream vodka and orange-flavored liqueur. Toss to combine.
- Cover and chill at least 2 hours, tossing as often as possible. Serve in rocks glasses with a bit of the liquid spooned over the top. Use cocktail picks or small forks for serving.
Nutrition Facts : Calories 149 kcal, Carbohydrate 21 g, Protein 1 g, Fat 0.3 g, SaturatedFat 0.1 g, Sodium 33 mg, Fiber 2 g, Sugar 20 g, UnsaturatedFat 0.11 g, ServingSize 1 serving
BOOZY MELON BITES
Steps:
- Using a melon baller, make watermelon, honeydew, and cantaloupe balls.
- In a large bowl, combine fruit and vodka, making sure the fruit is completely submerged. Place in refrigerator to soak for 1 hour.
- Remove from refrigerator and drain, reserving alcohol if desired. Skewer fruit and mint leaves, alternating types of melon with a mint leaf in between each. Serve.
BOOZY WATERMELON PIRATE SHIP
Even landlubbers will want to set sail when you serve this impressive vessel at your next party.
Provided by Food Network Kitchen
Time P1DT1h
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Set the watermelon on its side (stem ends facing left and right) and cut off a small flat piece of rind so the watermelon is stable.
- Use the screw top of the rum bottle to trace a circle on the top of the watermelon. Cut out the circle to make a hole exposing the flesh. Tilt the watermelon on its side and press the bottle into the watermelon all the way up to the neck. Turn the watermelon back so the bottle is facing downward. Put the watermelon on a tray and refrigerate until all the rum soaks in, 12 to 24 hours depending on the density of the watermelon.
- To make the ship: Cut off the top half of the watermelon in one piece lengthwise, just above the stem. Use a melon baller to scoop out as many balls as possible from the top and bottom halves of the melon and put them in a large bowl. Scrape the top and bottom halves down to the rind with a spoon. The bottom half of the melon will be your ship.
- Use a paring knife to cut a notch about 1 inch deep and 3 inches wide on each side of the ship. Mark 4 evenly spaced portholes under each notch using an apple corer (don't press all the way through). Use a paring knife to cut out the marked circles.
- Toss the chunks of mango, pineapple and papaya (reserving the slices) with the watermelon balls in the large bowl and fill the boat. (If there is a little fruit salad leftover, use it to refill the boat as your guests eat.)
- To make the sails: Cut the top half of the watermelon in half lengthwise and use the pieces to make sails. From the center most curved sections of the rinds cut out two 3-inch square sails. Cut two 2-inch sails and one 1 1/2-inch sail from the remaining rind pieces. Trim the backs of the sail to make them neat, but leave them thick.
- Thread 3 of the sails onto a 12-inch wood skewer in this order: a 3-inch sail on the bottom, 2-inch sail in the middle and 1 1/2-inch sail on the top. Thread the remaining 2 sails on an 8-inch wood skewer with the largest sail on the bottom. Stick the skewers with the sails into the fruit, putting the 3-sail mast in the back.
- Use a paring knife to cut 4 small flags from the papaya slices. Stick a flag on the top of each skewer mast. Stick 2 toothpicks in the back of the boat and add a flag to each.
- Refrigerate until ready to serve.
BOOZY WATERMELON
A quick way to liven up some watermelon. It makes a refreshing and intoxicating pool-side snack. Use toothpicks to serve out of the container or arrange on a pretty plate.
Provided by Lisa Combest
Categories Salad Fruit Salad Recipes
Time 2h10m
Yield 6
Number Of Ingredients 3
Steps:
- Place watermelon in a non-reactive container with a tight-fitting lid. Add cachaca and sugar. Cover container with the lid and shake until watermelon is coated and sugar is dissolved.
- Refrigerate watermelon until watermelon is fully infused, 2 hours to overnight. Shake mixture again before serving.
Nutrition Facts : Calories 174.2 calories, Carbohydrate 21.1 g, Fat 0.3 g, Fiber 0.9 g, Protein 1.4 g, Sodium 4.3 mg, Sugar 18 g
BOOZY MELON THREE WAYS
For the ultimate easy, boozy summer dessert, pair different melons with different liquors and top with fresh herbs. We like watermelon with tequila and mint, honeydew with gin and tarragon, and cantaloupe with vodka and basil. Sprinkle each with lime juice and flaky sea salt. Make one or make all three!
Provided by Riley Wofford
Categories Entertaining Seasonal Summer Entertaining Summer Recipes
Time 35m
Yield Serves 6 to 8
Number Of Ingredients 16
Steps:
- Tequila-Soaked Watermelon: Place sugar, tequila, orange liqueur, and 1/2 cup water in a small saucepan and bring to a gentle simmer over medium heat, stirring until sugar dissolves. Let cool slightly. Arrange watermelon in a single layer in a 9-by-13-inch baking dish. Pour syrup over fruit. Cover and refrigerate at least 6 hours and up to 1 day. Serve with mint and a drizzle of syrup; sprinkle with flaky salt and squeeze with lime juice.
- Gin-Soaked Honeydew: Place sugar, gin, orange liqueur, and 1/2 cup water in a small saucepan and bring to a gentle simmer over medium heat, stirring until sugar dissolves. Let cool slightly. Arrange honeydew in a single layer in a 9-by-13-inch baking dish. Pour syrup over fruit. Cover and refrigerate at least 6 hours and up to 1 day. Serve with tarragon and a drizzle of syrup; sprinkle with flaky salt and squeeze with lime juice.
- Vodka-Soaked Cantaloupe: Place sugar, vodka, orange liqueur, and 1/2 cup water in a small saucepan and bring to a gentle simmer over medium heat, stirring until sugar dissolves. Let cool slightly. Arrange cantaloupe in a single layer in a 9-by-13-inch baking dish. Pour syrup over fruit. Cover and refrigerate at least 6 hours and up to 1 day. Serve with basil and a drizzle of syrup; sprinkle with flaky salt and squeeze with lime juice.
MELON BALLER
Provided by Food Network
Time 5m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Combine melon liqueur and prosecco in a champagne flute. Next wrap a melon ball with a thin slice of proscutto, and skewer it with a cocktail pick. Lay the meat garnish atop the bubbly beverage,hold with one pinkie extended in the air as if you are refined and toast your new favorite cocktail. Sip, bite, repeat.
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