Nothing tastes like summer like Melonade and Margaritas. Melon juice is so refreshing and is all natural sugar. Great to take to the beach, on a picnic, served pool-side or as a wonderful wake-up drink on the patio on a Saturday morning. Rhubarb Margaritas on the deck on a hot sunny day with lots of ice will invite the best of conversations around the pool.
- 1 watermelon or what melon you have on hand
- juice of 1-2 lemons
- vodka (optional)
- freshly cracked pepper and mint sprigs
Cut melon into chunks and blend well in food processor or use a juice extractor. Pour juice through a metal sieve into a jug to get out excess pulp and seeds. Add lemon juice to taste. Refrigerate until well chilled. Stir well and serve over ice.
I really enjoyed this with a healthy splash of Titos vodka at my pool party this week. It felt so posh served in a martini glass.
Also enjoy this juice with a sprig of fresh mint or a sprinkle of black pepper which brings out a new flavour.
This recipe makes nice popsicles. Do not put juice through the sieve, remove any seeds, pour into molds and freeze. Ice cubes made with melonade add an extra sparkle to a tall glass of Perrier or San Pellegrino water.
I have used cantaloupe and honeydew melon to make this juice, which again is so amazing over ice. Also, a combination of all three melons make a tastefully terrific drink. Ahh, the dog days of Summer! Enjoy the flavour!
ICED MELON AND MINT TEA
Adapted from Taste of Home (http://www.tasteofhome.com) Total time ~ 20 minutes
- 2 cups water
- 12 fresh mint leaves
- 4 individual green tea bags
- 2- ½ cups diced honeydew melon
- 1- ½ cups ice cubes
- Additional ice if needed
In a large saucepan, bring water to a boil. Remove from the heat; add mint and tea bags. Cover and steep for 3-5 minutes. Discard mint and tea bags. Stir in a 1/4c sugar ONLY if needed.
In a blender, process honeydew until blended. Add 1-1/2 cups ice and tea and process until blended. Serve over additional ice.
Adapted from The Manual (http://www.themanual.com) This will tickle the tastebuds!
- 2 ounces tequila
- 2 ounces fresh lime juice
- 2 ounces rhubarb syrup*
- 2-3 jalapeno slices
- Fresh raspberries, limes, jalapeno for garnish
Add 1/2 cup chopped rhubarb, 1 cup water, 1/2 cup sugar, and the juice of 1/2 a lemon to a small saucepan and cook over medium-high heat until the mixture comes to a low boil.
Reduce heat to low and simmer for 10 minutes, or until the rhubarb is soft.
Remove from heat and allow to cool. Once cooled, mash the rhubarb with the back of a fork or a wooden spoon.
Strain mixture through a fine-mesh sieve, extracting as much liquid as possible. Pour the liquid into a jar or sealed container and place in the refrigerator to cool.
To make the cocktail:
Place a thin layer of flake salt on a small plate. Rim glass with lime juice and dip each glass into the salt. Set aside.
Fill a cocktail shaker with ice and 2-3 jalapeño slices. Add the tequila, lime juice, and rhubarb syrup to the cocktail shaker and shake vigorously for 15 seconds.
Fill prepared glass with ice and, using a cocktail strainer, pour the mixture over the ice. Garnish with fresh limes, fresh raspberries, and jalapeño slices, if desired.