BOOZY MINTED MELON BALLS
Melon balls were the quintessential summer party food when I was growing up, but it wasn't until I was out of college that I had my first melon ball "salad." My current favorite is this recipe that has a mojito-like splash over the melon. Dreamy!
Provided by Jessica Merchant
Categories dessert
Time 3h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place the watermelon and cantaloupe balls in a baking dish in a single layer. In a bowl, whisk together the lime juice, rum and honey until combined. Pour the lime mixture over the melon balls and toss to coat. Add the mint leaves. Let sit for 2 to 3 hours in the fridge, flipping the balls once or twice if desired.
- To serve, scoop the melon balls into a large bowl and pour the rum mixture over top. Cover with a sprinkling of fresh mint leaves.
RUM PUNCH WITH MELON BALLS
Frozen-melon scoops take the place of ice cubes in this rum-spiked fruit punch and add pops of color and sweetness.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 1h15m
Yield Makes 12 1/2 cups
Number Of Ingredients 6
Steps:
- Make melon balls (about 3/4 inch each) using a melon baller. (You should have about 2 cups.) Transfer to a rimmed baking sheet, and freeze, about 1 hour.
- Stir together pineapple juice, rum, lime juice, and bitters in a punch bowl. Slowly add ginger ale, being careful not to disperse the bubbles too much. Add frozen melon balls. Serve immediately.
MELON BALLS WITH RUM AND LIME
Make and share this Melon Balls With Rum and Lime recipe from Food.com.
Provided by DJM70
Categories Melons
Time 10m
Yield 2 quarts
Number Of Ingredients 7
Steps:
- In a small saucepan, mix the sugar and water.
- Bring to a boil, reduce the heat and simmer for 5 minutes.
- Add the grated lime peel and cool the mixture.
- Add the rum and lime juice.
- Pour syrup over the melon balls.
- Chill covered, for 3 to 5 hours.
TROPICAL RUM PUNCH (WITH FROZEN MELON BALLS)
This easy tropical rum punch is a refreshing blend of peach rum and fruit juices, and it stays ice cold with frozen melon balls!
Provided by Stacey aka the Soccer Mom
Categories Drinks
Time 50m
Number Of Ingredients 7
Steps:
- To adjust the amount of this recipe, use these proportions: 2 parts pineapple juice, 1 part orange juice, 1 part ginger ale, 1 part sweet & sour, and 1 part peach rum.
- Add grenadine or pomegranate juice until you have a gorgeous red-orange punch.
Nutrition Facts : Calories 236 kcal, Carbohydrate 35 g, Sodium 14 mg, Sugar 29 g, ServingSize 1 serving
RUM PUNCH
The saying is: 1 part sour, 2 parts sweet, 3 parts strong and 4 parts weak.
Provided by Bobby Flay
Categories beverage
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Mix all ingredients together in a pitcher or punch bowl. Chill in the refrigerator for at least 1 hour before serving. Garnish with orange or pineapple slices.
RUM PUNCH
Said out loud, the rough recipe for Trinidadian rum punch hints at the rhythm of the Caribbean: One sour. Two sweet. Three strong. Four weak. A dash of bitters. A sprinkle of spice. Served well chilled, with plenty of ice. An easy-drinking cocktail, this punch gets its deep notes from punchy lime and woodsy-sweet nutmeg. Like many spirits of yesteryear, Caribbean rum tells a greater story - of colonialism and sugar plantation slavery, as well as the enterprise of the West Indian people. In this big-batch recipe, the complex flavors bloom into a bright, expressive libation that truly goes the distance.
Provided by Brigid Washington
Categories cocktails
Time 15m
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- Make a brown sugar simple syrup: Add the brown sugar and 1 1/2 cups water to a small saucepan. Stir to combine, then heat over medium and cook until the sugar dissolves, about 5 minutes. Remove from heat and set aside. (Makes about 2 1/2 cups.)
- While the simple syrup is simmering, juice the limes into a large bowl until you have 2 cups lime juice and pulp. Add 1 3/4 cups of the simple syrup, plus the rum, bitters and nutmeg; stir to combine.
- Using a fine-mesh sieve, strain the punch into a large pitcher. Add 3 cups ice and stir until most, if not all, of the ice has melted and the pitcher is cool to the touch. (Taste the punch at this point and, if desired, add more simple syrup or lime juice.) If not serving right away, refrigerate up to 2 days.
- Serve in ice-filled rocks glasses. Garnish with grated nutmeg or a lime slice, or both.
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