Watermelon Cordial?
OK...getting ready for WW's Cordial/Brewing Challenge next summer, and I am working on my 2nd entry. I'm thinking of something with watermelon, and just started steeping blended watermelon in brandy AND vodka. I still need at least 1 more non-standard ingredient from the following list:
Beet
Sweet Potato
Raspberry
Watermelon
Pomegranate
Lavender
Saffron
Vanilla
Peppercorns or Grains of Paradise
Chicory
I ran across this recipe (here - http://gourmetfood.about.com/od/dessertrecipes/r/melontriolavndr.htm) and have been inspired to make a very similar syrup, but without the champagne (booze already there!) or the anise (yuck). Haven't decided about the vanilla yet, but that would add another of the special ingredients so it'll probably be in the finished product!
Melon Trio in Lavender Champagne Syrup
3 cups watermelon, cut into 1-inch cubes or balls (using melon baller)
3 cups cantaloupe, cut into 1-inch cubes or balls
3 cups honeydew melon, cut into 1-inch cubes or balls
1 bottle rose Champagne
3 cups sugar
1 cinnamon stick (4-inch piece)
2 star anise pods
2 vanilla beans, split
2 sprigs of dried lavender (about 2 tablespoons)
PREPARATION:
Makes 8 servings.
In a medium pot, add the champagne, sugar, cinnamon stick, star anise, and vanilla beans. Bring to a boil and continue to boil for 5 minutes. Turn off the heat and stir in the lavender.
Let everything steep for about 20 minutes then transfer to the refrigerator. Let the mixture completely cool, then strain the syrup through a sieve or cheesecloth into a large bowl.
Add the three melons to the bowl. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
To serve, scoop a portion of melon into a martini glass, wine glass, or dessert bowl. Ladle a small amount of the syrup over the fruit, just enough to cover the bottom of the glass or bowl.
Has anyone combined watermelon & lavender together before? Any impressions??
Beet
Sweet Potato
Raspberry
Watermelon
Pomegranate
Lavender
Saffron
Vanilla
Peppercorns or Grains of Paradise
Chicory
I ran across this recipe (here - http://gourmetfood.about.com/od/dessertrecipes/r/melontriolavndr.htm) and have been inspired to make a very similar syrup, but without the champagne (booze already there!) or the anise (yuck). Haven't decided about the vanilla yet, but that would add another of the special ingredients so it'll probably be in the finished product!
Melon Trio in Lavender Champagne Syrup
3 cups watermelon, cut into 1-inch cubes or balls (using melon baller)
3 cups cantaloupe, cut into 1-inch cubes or balls
3 cups honeydew melon, cut into 1-inch cubes or balls
1 bottle rose Champagne
3 cups sugar
1 cinnamon stick (4-inch piece)
2 star anise pods
2 vanilla beans, split
2 sprigs of dried lavender (about 2 tablespoons)
PREPARATION:
Makes 8 servings.
In a medium pot, add the champagne, sugar, cinnamon stick, star anise, and vanilla beans. Bring to a boil and continue to boil for 5 minutes. Turn off the heat and stir in the lavender.
Let everything steep for about 20 minutes then transfer to the refrigerator. Let the mixture completely cool, then strain the syrup through a sieve or cheesecloth into a large bowl.
Add the three melons to the bowl. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
To serve, scoop a portion of melon into a martini glass, wine glass, or dessert bowl. Ladle a small amount of the syrup over the fruit, just enough to cover the bottom of the glass or bowl.
Has anyone combined watermelon & lavender together before? Any impressions??