I adore such a large number of things about summer. Open air cooking ... Shows in the recreation center ... fourth of July firecrackers ... Outings to the shoreline or the lake ... Back-yard social affairs ... There are generally such a significant number of fun experiences to be had!
Know what else I adore about summer? Watermelon. Indeed, it's one of my most loved summer treats. Goodness, and I adore tasting invigorating, fresh, light-bodied wines ... they're simply ideal for helping beat the mid year heat, as well.
And after that I had an insane thought ... one of those absolutely splendidly insane thoughts. What about assembling watermelon and wine? Wouldn't that make the ideal refreshingly delectable, fun summer treat?
Watermelon-Moscato Slush is one of our most loved summer treats. Simply snatch a major succulent watermelon and some semi-sweet white wine to prepare this refreshingly scrumptious summer fun!
Indeed, with four straightforward fixings, and only a bit of spinning in a sustenance processor or blender, this slush prepares instantly. It's ideal for getting a charge out of for pretty much any action summer brings along, as well.
Having a drink following a hot day of yard work? This slush will beyond any doubt chill you off! Sitting and tasting by the pool? I really couldn't think about a more delectable beverage to have close by. Furthermore, here's the means by which genuinely simple this watermelon slush is to make.
Also try our recipe The Perfect Watermelon Lemonade
Watermelon-Moscato Slush ~ grab a big juicy watermelon and some semi-sweet white wine to whip up this refreshingly delicious summer cocktail fun.
Ingredients
- 6 c. watermelon cubes, seeds removed*
- 1/4 c. granulated sugar
- 1 T. freshly squeezed lemon juice
- 1 c. Moscato {or other slightly sweet white wine}
- additional Moscato for serving
Directions
- Place watermelon cubes in a food processor or blender. Blend until smooth. Place a colander over a large bowl or 9x13-inch glass baking dish. Pour processed watermelon through the strainer to remove the pulp, reserving the strained juice.
- Stir granulated sugar and lemon juice into the watermelon juice until the sugar is fully dissolved. Stir in Moscato.
- Place the bowl or baking dish in the freezer and freeze the mixture for 2 to 3 hours, stirring with a fork every 45 minutes or so to break up ice crystals.
- When ready to serve, spoon watermelon slush into a wine (or other) glass, filling the glass about 3/4 full. Pour in additional wine and stir. Garnish as desired.
- * Six cups watermelon cubes, pureed and strained, yields about 4 cups watermelon juice. You can use watermelon juice released and collected when cutting up a whole watermelon instead, for all or part of the pureed juice.
Source : https://bit.ly/2Ui4fal
Read more our recipe Strawberry Brownie Skewers
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