Salad for dessert, my attempt to come to a BBQ armed with a way out of the chocolate goodness I inevitably want to stuff myself with. A refreshing alternative on a hot day, this rather Italian dish even has the Mackenzie seal of approval (at least, she asked for the recipe and the woman doesn't even like cantaloupe!).
The recipe can easily be scaled up or down, I just scooped as much fruit as I had for the party, then made the dressing to suit! You could chop the fruit if you don't have a melon baller or similar utensil, but I recommend picking one up for a few bucks - the melon balls look like little ice cream scoops! I made it at the last minute, thirty minutes or so before we had to scoot out the door to the event, and still had time to pop it in the freezer for a quick cool down beforehand.
Watermelon and Cantaloupe with Mint and Amaretto
(servings: 8)
2 bunches of mint, leaves picked
1/2 c fresh lemon juice (2-3 lemons)
1/2 tsp amaretto
4 c watermelon balls (1/2 of a large watermelon)
4 c cantaloupe balls (2 cantaloupe)
1/2 c simple syrup (1 c sugar, 1 c water, bring to a simmer and bubble for 5-10 minutes 'til sugar dissolves. Let cool. Save the extra for mojitos!)
1) Blend or process the mint, lemon juice, simple syrup and amaretto until smooth.
2) Combine the watermelon and cantaloupe in a bowl or the cleaned half of the watermelon, then dress. Serve, or chill and serve later.
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