Sue Lau | Palatable Pastime
For this week the theme is Pool Party recipes, and it could not come at a better time, let me tell you. The temperatures in many areas are rising to near the century mark, and finding ways to cool off is the first order of business.
For an adults only pool party, cold frozen cocktails can be just the thing, and of course, right now, cantaloupe melons are quite abundant in the marketplace.
I’ve been making this particular drink for a few years now, and it is one of my favorites. It can easily be made with honeydew or other melons as well.
Someone asked me why I freeze the melon and that is simply because it is not made with any ice, and in a heat wave, we do like our drinks cold. I put the frozen chunks straight into the blender, but out of respect for the blades, I do tend to thaw or nuke them for 30 seconds to a minute in the microwave, just long enough to be able to break apart the chunks with a fork, but still have them completely frozen, as you can see in the bowl (they are quite frosty).
The superfine sugar I sometimes add, sometimes not, depending on the sweetness of both the melon and the limes. This can vary quite a bit, so I don’t give an amount, but you would probably need anywhere between none to 2 or 3 tablespoons, depending on your taste, and every amount in between.
The tequila varies too. I like a 3 ounce margarita and that is the classic amount. It does have a kick! But if you like drinks with less, just add the tequila as you mix it, a little at a time, until you decide what is best for you. I mean, nothing is worse than a drink which is either too weak or too strong. And you can adjust that easily.
The sugars I use crystal sugars- the ones here are from Bob’s Red Mill and not granulated, but you can find another brand or use something like turbinado sugar.
Time: 15 mins plus time to freeze fruit
- 1 quart cantaloupe chunks
- 3-6 ounces white tequila, depending how strong you like them (3oz for mild, 6oz for standard)
- 1/4 cup fresh lime juice
- 1-1/2 ounces triple sec or Cointreau
- Superfine caster sugar (optional; amount as desired)
- sparkling crystal sugars (optional; to frost glass rims)
- fresh mint sprigs (optional garnish)
- Freeze cantaloupe chunks until solid.
- When chunks are frozen remove from freezer and break apart; thaw slightly if necessary.
- Place in blender with tequila, lime juice, triple sec or Cointreau, and superfine sugar to taste and pulse until thick and smooth.
- Wet rims of margarita glasses and dip into crystal sugars if desired; fill with frozen mix and garnish with sprigs of fresh mint.
From the kitchen of palatablepastime.com
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