Photo by Robert M. Peacock

Watermelon Crush

From "Southern Cocktails: Dixie Drinks, Party Potions & Classic Libations" by Denise Gee, Chronicle Books 2007

Man oh man, the joy of summer is biting into a cold slice of watermelon.  In this case, it's drinking that ice-cold fruit with a bit of rum.  Offering the slush-fun in a pitcher's just fine, but I like to serve it in an old-fashioned pickle jar.  I use Nannie's ladle to scoop it into glass canning jars garnished with a small wedge of watermelon.  Try this with honeydew melon sometime.

• 8 cups seeded, cubed watermelon (about 4 pounds)
• 1 1/3 cups light rum
• 1 ½ cups freshly squeezed orange juice, or more to taste
• ½ cup orange liqueur
• ¼ cup powdered sugar, or more to taste
• 2 ounces freshly squeezed lime juice

Put the watermelon cubes in a plastic freezer bag: freeze for at least 8 hours.

Purée the watermelon and the remaining ingredients in batches in a blender or food processor until smooth, scraping down the sides occasionally.  Combine the processed mixture well.

Serve in a large old pickle jar or a punch bowl and scoop the mixture into Mason jars, tin cups, or other festive glasses.

About Southern Cocktails

"Don't mind if I do. . . " Welcome to one of the South's most cherished traditions--the cocktail hour. This charming volume overflows with Southern spirit with classics like the Mint Julep and the Hurricane to new concoctions like the Blueberry Martini and the Peach Mojito, each drink is as relaxing as a riverboat ride down the Mississippi. A checklist of Bar Necessities ensures that there will be more than Southern Comfort in the cupboard when company calls, and recipes like Devilish Eggs or Sweet and Sassy Pecans will keep hunger at bay until dinner. Raise a toast to old-time Southern hospitality.

Get "Southern Cocktails: Dixie Drinks, Party Potions, and Classic Libations" at:

• Amazon.com

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