cantaloupe

Cantaloupe Margaritas

/ Jodi / 37 Comments

Cantaloupe Margaritas.

Summer is coming to an end, but there is still plenty of time for celebrating!

And what is more summery than melons…. and margaritas?

Combined…….. they create heaven in a glass!

We were invited to friends’ house for dinner one evening this week, and I was asked to bring wine.

Well – I love my wine (and took a bottle with us), but I thought something a little more creative was in order for our little get-together, so I decided to make a pitcher of this amazingness!

We LOVED them!  (and can I admit I actually doubled the recipe provided below… which is already doubled from the original I found?)

Sooooo worth it!  Even if you don’t think so the next morning! <wink>

Create this beautiful sunshine in a glass before summer is over.   You will be the hit of the party!

Cantaloupe Margaritas*

Ingredients:

  • 1 cup water
  • 1/2 cup sugar
  • 1 cup freshly squeezed lime juice
  • 1 medium cantaloupe, seeded, skin removed, and cut into small pieces (to produce 2 cups of strained pulp)
  • 1 cup Triple Sec
  • 1 1/2 cups Silver Tequila
  • Coarse Salt or Raw Sugar for rimming glasses
  • Cantaloupe balls and lime wedges for garnish

Directions:

In a small saucepan over medium heat, bring water and sugar to a boil.  Stir until clear to create a simple syrup.  Remove from heat and add the lime juice.  Set aside to cool.

In a blender (or food processor), blend cantaloupe chunks into a fine pulp.  (You may need to do in small batches.)  Pour pulp into a fine mesh strainer set over a large measuring cup or small bowl and strain, lightly pressing the solids until you get 2 cups of liquid.

Combine syrup and lime juice with cantaloupe in pitcher.  Add triple sec and tequila and stir.  Chill.

Pour over crushed or cubed ice into glasses rimmed with salt or sugar.  Garnish with melon ball and lime slice if desired.

Enjoy!

Cheers & Hugs,
Jodi

*Recipe Source:  The Brewer & the Baker

How I turned Peach Coffee Cake with Browned Butter Peach Glaze into the HEALTHIEST Fruit Dessert EVER!

/ Jodi / 47 Comments

peach coffee cake with brown butter glaze

First, I spent about an hour or so early in the morning blanching, dicing, mixing, melting, streuseling,  spreading, baking, glazing, and plating.

peach coffee cake with brown butter glaze 2

I then cut a slice,
took a photo of the whole cake,
plated a slice for a photo,
placed it on the edge of the deck railing with the cake where I was photographing for good lighting so I could share here,
considered how I should be careful balancing so much on the railing….

peach coffee cake disaster

Shrieked!
Cursed……
cleaned up the broken plate, ENTIRE cake AND plated slice out of the mulch 10 feet below the deck…

and cut up a ripe, juicy cantaloupe for dessert.

cantelope

I’ll have to try that one again another time…

or not….

The upside:

We saved hundreds of calories,
The cantaloupe was SUPER sweet,
and I allowed myself an extra glass of wine that evening.  🙂

Cheers & Hugs,
Jodi

PS  If you would like the recipe for the Peach Coffee Cake (which I cannot tell you how it tasted), here is a link to The SeaSideBaker where I found the recipe.  If you would like the recipe for my Cantaloupe dessert: cut up one fresh, ripe, juicy delicious cantaloupe into bite-sized pieces, and enjoy.  🙂