Christi and I both love to entertain (hence the origination of Cashmere Apron). The question that always brings a slight panic to my mind after inviting people over is, “What to serve? What to serve? What to serve?” Through trial and error (mostly error), I have to come to learn that advance preparation is key. It seems like no matter how much time is set aside on the day of the occasion, there are never enough minutes. I’m usually wildly texting my husband, who is already out with my last-minute list, just to add more items to the last-minute list.
The two recipes that follow today on CA, are a festive drink and individual-sized appetizers. Both items can be made in advance, and when served together, require nothing other than some light dinner fair (a grilled lime chicken salad, easy taco bar, steak quesadillas – check out our recipe archive)…
Watermelon cubes, (if desired)
3 cups Triple Sec or other orange liqueur
2 – 3 cups tequila
1 1/2 cups freshly squeezed lime juice
1 cup superfine sugar or powdered sugar
5 cups seedless watermelon, chopped
If desired, freeze cubes of watermelon on a waxed paper-lined tray for 1 to 2 hours or until firm. Place salt on a small plate. Rub rims of eight glasses with one of the lime wedges. Dip rims of glasses in salt to coat; set aside.
In a pitcher combine Triple Sec, tequila, lime juice, and sugar. Stir until sugar is dissolved. Pour 1/4 cup of tequila mixture into blender or food processor with chopped watermelon (working in batches if necessary). Cover and blend or process until smooth. Strain through a fine-mesh sieve. Combine watermelon juice with remaining tequila mixture. Stir. Chill until ready to serve.
Place frozen watermelon cubes, if using, in salt-rimmed glasses. Pour tequila mixture over watermelon cubes. Garnish with remaining lime wedges.
Adapted from Better Homes & Gardens