Happy almost 5 o'clock, my lovely friends! I have a special after-hours treat for you: Tequila-Soaked Watermelon with Basil-Salt. Think of this as a sweet-and-salty edible cocktail of sorts. Be warned, though, they're potent! I learned that the hard way this afternoon. You see, this tequila-watermelon recipe is part of the Boozy Fruit, 3 Ways! post I wrote for the Good Housekeeping blog today. After only a few professional bites (to ensure my recipe was on point) it was kind of difficult to write up the story—whoops! Shhh, let's keep that a secret...
1 watermelon, sliced into wedges
4 to 5 cups good-quality tequila
1/4 cup salt
1/4 cup packed basil leaves
1. Arrange the watermelon in shallow baking dishes. Pour tequila over watermelon, cover and chill, turning once, at least 1 hour and up to 1 day.
2. Meanwhile, pulse the salt and basil in a food processor fitted with the blade attachment until combined and the mixture resembles wet sand. Spread on a parchment-lined baking sheet and bake at 250˚ 15 minutes or until dry; break up any large bits with your fingers.
3. Drain watermelon and pat dry. Serve with the basil salt.
This watermelon is fab! for serving at happy hour or you can pack it in a cooler and take it with you to the beach and/or park on a hot late-summer day. Perfect, either way. Here's a link to the other 2 Boozy Fruit recipes, if you're interested...cheers! xo Erin