musings, mutterings, and creative muddle. . .

Thursday, September 8, 2011

Cantaloupe Mmmmmmargarita Delislush

Mmmmm. . . yum!  And slushy!  Frozen Cantaloupe Margarita - Delicious!  May I have some more please?


Once upon a time there was a group of girlfriends who got together one night in Northwestern Kansas for some fun and drinks on a certain back patio.  As the alcohol began running low and the
morning looming ever closer, creativity began soaring. . . Some frozen canteloupe chunks, modification of the Troyarita-margarita recipe and. . . the Cantaloupe Margarita was born!

The first step is selecting your cantaloupe.


I like to choose one that doesn't have any soft spots and smells 'sweet' at the stem.  Trust me, I got some strange looks the day when I popped into my local grocer and not only am I handling the melons and sniffing their stems - but now I'm photographing them.  hahaha!

Okay.  Get your selection(s) home and let's see what we've got.  On a large cutting board - cut that baby in half lengthwise - that is, hold the melon with stem end up and cut down to reveal the prize.


With a large spoon, scoop the seeds and soft flesh out and discard.  Then slice lengthwise 3-4 times.


 How about this creative photo?


Enough silliness.  We have cantaloupe chunks to make!!  You'll want to separate the rind from the fruit by sliding a knive between the two and following the curve.


Then cut 5-6 times to make chunks


This is where it gets tricky. . . take those chunks, put them in a plastic food storage bag and toss into the freezer until you're ready to use.


The recipe works MUCH better if the cantaloupe chunks are frozen like little fruity ice cubes.  And now for the recipe!



Did you get that?  Hubster wrote it down and tucked it inside the cabinet door so it's always ready to be followed.  I'll type it out for your own cabinet door:-)

Cantaloupe Margarita

6 oz frozen limeade
6 oz tequila
4 oz triple sec
3 cups frozen cantaloupe chunks
3 cups ice

So. . . dump that all in your handy-dandy blender (may want to do 2 cups at a time of the frozen canteloupe and ice) and whir it all up til smooth like a slushie.  This recipe makes about 4-6 drinks.


You can serve immediately, or put in a freezer safe container (we found a cereal keeper works wonderfully) and slide that back into the freezer until ready for some more.  Using a large spoon, stir the frozen concoction making sure to mix from the bottom up prior to serving.



And serve! 



We like to top it off with just a light splash of almond flavored liquer - either Disaronno (amaretto) or Almendrado (flavored tequila). But it's great on its own as well.

 Hubster typically will make a double batch BEFORE the party and freeze it.  Then once the container is brought out and passed around, he'll make another double batch which ends up served immediately with just the 'left overs' going back into the freezer for refills.  Either way - Yummy!!!

Have a Delislushy kind of day ~

Robin Z

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