I got this recipe years ago out of the Marlboro Country Cookbook and have made it several times, varying it up with what my mood is at the time.
Servings: 16 - 20 servingsPrep Time: 10 min
3 quarts chopped ripe melons (cantaloupe, honeydew, etc)
1 1/2 cups pineapple-orange juice (I’ve used each one separately and it’s good, too!)
1 1/2 sweetened lime juice from concentrate (I use the frozen and let thaw)
Pinch of salt
1 cup orange or melon liqueur
3 cups tequila, vodka or rum, optional
2 liters lemon-lime soda, chilled
Lime and lemon slices
Put chopped melon into a large bowl.
Combine pineapple-orange juice, lime juice and salt. Pour it over chopped melon. Let stand for 2 hours or refrigerate overnight.
Mash or crush melons in small batches using a potato masher or blender. Press mashed fruit through a food mill or sieve to remove stringy pulp. There should be 9 – 11 cups juice. Add liqueur to melon juice and chill.
To serve, pour melon juice into large serving bowl; add liquor if desired. Pour in chilled soda. Float ice and sliced fruit. Serve immediately.
Melon juice slush:
Put 2 cups chilled melon juice and 10 or 12 ice cubes into a blender; blend until ice is crushed. Pour into 4 glasses (1 cup each) and top off with chilled soda.
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