- 6 cups diced honeydew, cantaloupe or watermelon
- 1/4 cup fresh lime juice, plus more to taste
- 1/2 cup sugar, plus more to taste
- 1 tsp fresh thyme leaves, plus sprigs for garnish
- 1/2 cup silver tequila or mezcal (optional)
Spread melon pieces on a rimmed baking sheet in a single layer. Freeze until just hard, about 1 hour.
Transfer melon pieces to a food processor and add lime juice, sugar, thyme, 1/2 cup water and tequila, if desired. Pulse until smooth and slushy, scraping the sides of the bowl occasionally. Add water if you prefer a thinner consistency. Add lime juice and sugar to taste.
Divide among serving glasses and garnish with thyme sprigs. Serve immediately with spoons, or let melt slightly to serve as a drink.
Serves 4; 257 calories.
VERDICT: This wasn't especially thyme-y or boozy, but still refreshing on a hot day. Good for using up an overripe melon fast. Keep.
Transfer melon pieces to a food processor and add lime juice, sugar, thyme, 1/2 cup water and tequila, if desired. Pulse until smooth and slushy, scraping the sides of the bowl occasionally. Add water if you prefer a thinner consistency. Add lime juice and sugar to taste.
Divide among serving glasses and garnish with thyme sprigs. Serve immediately with spoons, or let melt slightly to serve as a drink.
Serves 4; 257 calories.
VERDICT: This wasn't especially thyme-y or boozy, but still refreshing on a hot day. Good for using up an overripe melon fast. Keep.
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