HONEYDEW SPRITZERS
Provided by Ree Drummond : Food Network
Categories beverage
Time 55m
Yield 10 servings
Number Of Ingredients 4
Steps:
- Make a simple syrup by mixing the sugar with 3/4 cup water until the sugar dissolves.
- Put the melon in a blender with the lime juice and blend until smooth. Add about 1 cup of the simple syrup to the blender and blend. Taste and add more simple syrup if needed. Refrigerated until chilled.
- Add some ice to each wine glass. Add 1/3 cup melon puree to each and top with sparkling wine. Garnish with a piece of melon and slice of lime on the rim of each glass.
HONEYDEW SMOOTHIE
Steps:
- In a blender, combine melon, yogurt, and apple juice concentrate. Blend until smooth. With blender running, add ice until frothy.
- Pour into 2 (16-ounce) glasses and garnish with sliced melon.
HONEYDEW MARGARITAS
Provided by Katie Lee Biegel
Number Of Ingredients 0
Steps:
- Puree 2 cups chopped honeydew melon in a blender until smooth. Pour into a large cocktail shaker. Add 1/2 cup silver tequila, 3 tablespoons lime juice, 1 tablespoon orange liqueur and 1 teaspoon agave nectar. Rub the rims of 2 rocks glasses with lime wedges and dip in a mix of 1 teaspoon sugar and 1/2 teaspoon coarse salt. Add a handful of ice to the shaker and shake until very cold. Fill the prepared glasses with ice; strain the margaritas into the glasses.
DOUMAR'S ORANGE FREEZE
Steps:
- In a blender, blend all ingredients until smooth.
- For a thicker or thinner consistency, adjust soda water.
LEMON FREEZE
Steps:
- Combine all ingredients in a food processor. Puree until smooth. Pour into a 9x9-inch metal baking dish and freeze for about 4 hours until solid.
HONEYDEW LIME COOLER
Serve up a frosty glass of this citrusy blend of lime sherbet and honeydew melon for a real thirst-quencher. I like to sip this on warm afternoons, but it's equally good for breakfast or brunch. -Mitzi Sentiff, Annapolis, Maryland
Provided by Taste of Home
Time 30m
Yield 5 servings.
Number Of Ingredients 4
Steps:
- Place melon cubes in a 15x10x1-in. baking pan; cover and freeze until firm, about 15 minutes. Set aside five melon cubes. , In a food processor, combine the sherbet, lime juice and remaining frozen melon; cover and process until smooth. Pour into glasses; garnish with strawberries and reserved melon.
Nutrition Facts : Calories 135 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 34mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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