Melon Nut Cooler Recipes

Steps:

• Combine the melon, cucumber, sugar, lemon juice and 1 cup water in a blender and puree until smooth. Strain through a fine-mesh sieve into a pitcher, using a ladle to push the mixture through.
• Add the vodka and liqueur to the pitcher and stir to combine. Refrigerate until cold, at least 30 minutes or up to 4 hours. Divide among ice-filled glasses; garnish with cucumber spears.

Steps:

• Blend 8 cups frozen cubed watermelon with 8 ounces lemon vodka, 7 ounces simple syrup (see No. 17) and a 17.5-ounce can coconut juice. Serve with watermelon wedges.
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Steps:

• In a large pitcher, combine wine, melon juice, and melon balls. Chill for at least 1 hour. Just before serving, add ice, stir, pour in soda, and stir lightly again.

Steps:

• Place watermelon, coconut water, and lime juice in blender and blend until smooth.
• Serve over ice.
• Enjoy!

Steps:

• Remove rind from honeydew and cut into chunks.
• Peel cucumber, cut 8 nice slices from the middle to use as garnish and cut the rest of the cucumber into chunks.
• Using a blender and working in 2 batches, puree the melon, cucumber and water.
• Strain mixture and discard solids.
• Whisk sugar and lemon juice into the liquids remaining from melon/cucumber.
• Taste it and add up to 2 cups more water if it is too concentrated for your liking.
• Refrigerate until chilled and serve over ice with a floating slice of cucumber as a garnish.

Steps:

• Place melon cubes in a single layer on a baking sheet. Cover and freeze 30 minutes or until firm. Position knife blade in food processor bowl. Add frozen melon, sherbet, and lime juice. Process until smooth. Pour into glasses. Garnish with strawberries, if desired. Serve immediately.

Steps:

• Pour rum, liqueur and juice over ice in a glass.
• Stir.
• Add the soda and stir gently.
• Garnish with a cherry, pineapple or melon wedge.
• Serve in a coconut shell.

Steps:

• Be a clever cheat and save time and buy a tub of fresh ready prepared melon chunks. Mix the orange juice, Campari or cordial and mint in a bowl. Tip in the melon with any juice, and stir. Pile the lot into tumblers and top each with mint leaves. For frosted tumblers, run the outside of 4 tumblers under the cold tap. Scatter with caster sugar and put in the freezer until ready to serve, about 30 minutes.

Steps:

• In a blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately.