Tipsy Watermelon Salad
Recipe: #1344
October 25, 2011
"Summer is unthinkable without watermelon. This watermelon salad is decidedly grown-up enough to eat indoors. Spiking watermelon with vodka is an old trick, but the creme-de-cassis - a Burgundian liqueur made from black currants, elevates this to the extraordinary. Cook time is chilling time. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'All" (great cookbook)"
Ingredients
Nutritional
- Serving Size: 1 (68.5 g)
- Calories 114.1
- Total Fat - 0.7 g
- Saturated Fat - 0.2 g
- Cholesterol - 6.8 mg
- Sodium - 38.7 mg
- Total Carbohydrate - 27 g
- Dietary Fiber - 0.2 g
- Sugars - 24.4 g
- Protein - 0.5 g
- Calcium - 9.4 mg
- Iron - 0.2 mg
- Vitamin C - 15.8 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Using a large ice cream scoop, remove the watermelon flesh from the rind and place the balls in a large bowl.
Step 2
Reserve the scooped out rind of one of the halves to use as a serving bowl.
Step 3
To make the dressing, whisk the lemon juice and sugar in a bowl until the sugar dissolves.
Step 4
Whisk in the vodka and creme de cassis.
Step 5
Season the mixture with a pinch of salt, and pour over the watermelon and gently stir to combine and coat the balls.
Step 6
Cover with plastic wrap and chill for at least 1 hour, up to 2 hours.
Step 7
When ready to serve, gently toss the watermelon balls once again to redistribute the liquid.
Step 8
Transfer them to the reserved scooped-out watermelon 'bowl', sprinkle with fresh mint and serve.
Tips
No special items needed.