Papaya Melon Citrusade
- 2 two-and-a-quarter-pound cantaloupes, peeled and seeded
- 4 one-pound red papayas, peeled and seeded
- Simple Syrup
- 1 Cup freshly squeezed orange juice
- 1/2 Cup freshly squeezed lemon juice
- Place cantaloupe in a juice extractor; process, extracting 4 cups juice.
- Place papayas in extractor; process, extracting 3 1/2 cups juice.
- Transfer juices to a punch bowl; stir in remaining Ingredients.
- Fill with ice, and serve.
- 1/2 Cup sugar
- Fresh seasonal fruit such as 8 Cups cubed seedless watermelon, 6 Cups cubed honeydew melon, 6 Cups cubed cantaloupe, 6 Cups cubed mango, or 4 1/4 Cups raspberries
- 1 Teaspoon fresh lemon juice
- 1 coarse salt
- Sparkling water or club soda
- Put sugar and 1 cup water into a medium saucepan; bring to a simmer over medium heat, stirring to dissolve sugar.
- Remove from heat; let cool slightly.
- Purée fruit, syrup, lemon juice, and salt in a blender.
- Pour through a fine sieve into a bowl.
- Refrigerate until cold, at least 30 minutes (up to 2 days).
- To serve, fill 8 medium glasses with ice; pour 1/2 cup purée into each glass, and top off with sparkling water.
- Stir to combine.
- Serve immediately.
- 6 cups seeded watermelon, cut in 1-inch cubes
- 1 cup loosely packed fresh mint leaves
- 1 cup boiling water
- 1/4 teaspoon ground cinnamon
- 1/2 cup skim milk
- Watermelon balls on skewers, or watermelon wedges, tips dipped in finely minced mint (for garnish)
- Prepare watermelon and spread on cookie sheet.
- Place in freezer till frozen, 1-2 hours.
- Meanwhile, place mint leaves in a bowl and pour boiling water over them.
- Cover and let steep 10 minutes.
- Drain mint leaves and place reserved liquid in refrigerator to chill.
- Discard leaves.
- Place frozen watermelon cubes in blender with cool mint liquid, cinnamon, and milk.
- Blend on highest speed till smooth, about 15 seconds.
- Serve in tall glasses garnished with skewered watermelon balls or wedges.