Dixon Melon Daiquiris
I picked up a couple Dixon Melons at the Missoula Sunday Farmers market and wanted to make a delicious end of summer beverage. I got a Honey O (Cantaloupe/ Honeydew), and a Tropical Sinful melon after tasting samples of each on the back of the melon truck.
These melons are only around once a year and once they are gone, you are out of luck. This is how I made the Daiquiris:
Cut the melons in half and scrape the seeds. With a melon baller, Extract melon balls for the garnish. Try to make the melon balls as round as possible. After you get enough sweet orbs to garnish your drinks, take a spoon and scrape out the remaining fruit from the melon and put it in your blender and add the following:
- One can frozen lime aid concentrate
- Equal amount rum (optional)
- Fill blender remaining 2/3 with Ice
I like to pour the rum into the lime aid concentrate can for measuring and also to rinse out any leftover flavor. Cover and blend on a high setting for close to 90 seconds or until all the melon is pureed and the ice becomes smooth, to your liking. Take a bamboo skewer and make a melon kabob garnish with the melon balls. The garnish is as dramatic as the hints of melon flavor.