Tipsy Watermelon Salad

20m
Prep Time
1-2h
Cook Time
1h 20m
Ready In

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)"

Original is 7 servings

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.

0 Reviews

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