Rainbow Melon Julep Recipes
MELON SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut ends off each cantaloupe and stand upright. Remove skin in strips working around melons. Halve melons and seed with spoon. Chunk melons and place pieces in food processor. You will work in 2 batches. Fill processor 3/4 full. Add 1 tablespoon sugar, the juice of 1/2 lime and about 3/4 cup spring water. Pulse grind them process soup until smooth. Adjust sugar to your taste and pour soup into 2 bowls, repeat process. Top each soup bowl with kiwi and raspberries and serve.
RAINBOW MELON JULEP
Three different kinds of melons make up this colorful fruit medley. Lime juice and soda, plus a hint of mint, season this pretty citrus salad from Sue Ross of Casa Grande, Arizona.
Provided by Allrecipes Member
Time 20m
Yield 8
Number Of Ingredients 10
Steps:
- In a large bowl, combine the melon balls. In a small bowl, combine the orange juice, lime juice, sugar substitute, mint, orange peel and lime peel. Pour over melon; toss gently to coat. Cover and refrigerate for 2 hours or until chilled. Just before serving, add soda and toss gently.
Nutrition Facts : Calories 94.6 calories, Carbohydrate 16.7 g, Cholesterol 0 mg, Fat 0.3 g, Fiber 1.3 g, Protein 8.3 g, SaturatedFat 0.1 g, Sodium 24.4 mg, Sugar 13.4 g
RAINBOW JULEP
Steps:
- Pour the Apry into a highball glass, add 3 or 4 small mint leaves and muddle.
- Add the bourbon and fill glass with crushed ice.
- Stir until frost forms on outside of glass, and garnish with 3 or 4 mint sprigs. Serve with two straws.
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