Rainbow Melon Julep Recipes

WATERMELON MINT JULEP

Steps:

• Combine watermelon, bourbon, mint leaves, sugar and lime juice in a bowl; let stand 5 minutes.
• Mash the melon mixture with a potato masher; press mixture through a fine sieve into a pitcher; discard solids.
• Fill 4 (4 oz.) tumblers with crushed ice; top with watermelon mixture.
• Garnish with mint sprigs.

MELON SOUP

Steps:

• Cut ends off each cantaloupe and stand upright. Remove skin in strips working around melons. Halve melons and seed with spoon. Chunk melons and place pieces in food processor. You will work in 2 batches. Fill processor 3/4 full. Add 1 tablespoon sugar, the juice of 1/2 lime and about 3/4 cup spring water. Pulse grind them process soup until smooth. Adjust sugar to your taste and pour soup into 2 bowls, repeat process. Top each soup bowl with kiwi and raspberries and serve.

RAINBOW JULEP

Steps:

• Pour the Apry into a highball glass, add 3 or 4 small mint leaves and muddle.
• Add the bourbon and fill glass with crushed ice.
• Stir until frost forms on outside of glass, and garnish with 3 or 4 mint sprigs. Serve with two straws.

RAINBOW MELON JULEP

Steps:

• In a large bowl, combine the melon balls. In a small bowl, combine the orange juice, lime juice, sugar substitute, mint, orange peel and lime peel. Pour over melon; toss gently to coat. Cover and refrigerate for 2 hours or until chilled. Just before serving, add soda and toss gently.