Rum-Soaked Spring Watermelon
"We bought a watermelon a little too early in the year and the flavor wasn't up to snuff. This is a handy dish to bring to parties or an afternoon of decadent lounging by yourself."
- Ready In:
- 24hrs 5mins
- Ingredients:
- 3
- Serves:
-
4
ingredients
- 1⁄2 large watermelon
- 2 cups fruit juice (Sunny D, Tampico, crystal light, white grape, etc.)
- 1 cup rum (spiced or fruit flavored are nice)
directions
- Place watermelon on its side and make vertical slices of your desired thickness.
- Cut these slices into quarters and stack to fit in a large non-reactive bowl.
- In separate bowl, mix the rum and citrus beverage (we used Mango Tampico and Bacardi Superior for irony's sake).
- Pour this mixture over the watermelon slices, making sure that all the slices are immersed/covered.
- Cover the bowl with plastic wrap and put it in the fridge overnight.
- Serve the slices on a plate (keep in mind that they will leak the mixture as they warm, so cover them if you'll be traveling with the plate to avoid spillage).
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RECIPE SUBMITTED BY
I am a web producer and copy editor at an online newspaper.
Many of my favorite foods are down-home Southern comfort food like my grandmother and mother made, but I also live in an ethnically diverse area and have been able to learn a lot about different styles of cooking. I especially like Asian, Mediterranean and Indian food.
I'm working on learning to cook Indian food and I'm discovering that, like most traditional cuisines, it involves a lot of long complicated processes and a lot of intuition and background knowledge on the part of the cook. Hope I can begin to grasp some of that knowledge eventually.
