Melon Coolers Recipes

Steps:

• Combine the melon, cucumber, sugar, lemon juice and 1 cup water in a blender and puree until smooth. Strain through a fine-mesh sieve into a pitcher, using a ladle to push the mixture through.
• Add the vodka and liqueur to the pitcher and stir to combine. Refrigerate until cold, at least 30 minutes or up to 4 hours. Divide among ice-filled glasses; garnish with cucumber spears.

Steps:

• In a large pitcher, combine wine, melon juice, and melon balls. Chill for at least 1 hour. Just before serving, add ice, stir, pour in soda, and stir lightly again.

Steps:

• Pour all the liquid ingredients into a tall Collins glass filled with ice. Garnish with the cucumber ribbon and lime wheel.

Steps:

• Puree watermelon cubes in a blender or food processor until smooth. Press through a fine sieve into a large bowl and discard solids. Measure 3 cups strained juice.
• Prepare an ice-water bath. Sprinkle gelatin over cold water, and let stand until softened, about 5 minutes. Bring 1/2 cup watermelon juice and salt to a simmer in a small saucepan over medium-high heat. Add softened gelatin, stirring to dissolve. Strain into a bowl set in ice water bath. Stir in remaining 2 1/2 cups watermelon juice and the lemon juice.
• Let stand, stirring often, until just beginning to gel, 15 to 20 minutes. Divide among 4 glasses. Garnish with watermelon cubes. Refrigerate until set, at least 2 hours or up to overnight. Top with rose hip-hibiscus "ice cubes" if desired, and garnish with mint or basil sprigs.

Steps:

• Blend watermelon cubes in a blender until smooth. Chill before serving.

Steps:

• In a blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately.

Steps:

• Be a clever cheat and save time and buy a tub of fresh ready prepared melon chunks. Mix the orange juice, Campari or cordial and mint in a bowl. Tip in the melon with any juice, and stir. Pile the lot into tumblers and top each with mint leaves. For frosted tumblers, run the outside of 4 tumblers under the cold tap. Scatter with caster sugar and put in the freezer until ready to serve, about 30 minutes.