Food Network: Spiked Watermelon Daiquiri with Citrus-Ginger Infusion

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Spiked Watermelon Daiquiri with Citrus-Ginger Infusion
Recipe courtesy Emeril Lagasse, 2002

Ingredients
3 1/2 cups fresh pineapple, cored, coarsely chopped
16 cups Spiked Watermelon, recipe follows
5 cups Citrus-Ginger Infusion, recipe follows
30 cups ice
Citrus-Flavored Vodka, as desired
Fresh mint sprigs, garnish
Straws, garnish

Directions
Place the pineapple in a plastic container in the
freezer until completely frozen, at least 3 hours. In a blender, combine 1 1/2

cups spiked watermelon, 6 tablespoons frozen pineapple, and 1/2 cup Citrus-Ginger
Infusion. (Amount of infusion may be increased or decreased according to
individual taste.) Blend on high speed until well combined. Add enough ice to fill
the blender, 3 cups, and additional vodka, as desired, and blend until smooth.
Pour into tall chilled glasses or a pitcher. Repeat with the remaining
ingredients, to make about 10 blenderfuls. Garnish with mint sprigs and serve with
a long straw.

Ingredients
Spiked Watermelon:
1 (10-pound) seedless yellow watermelon
3 cups citrus-flavored vodka

Directions

Cut a hole in the top of the watermelon, wide and deep
enough to insert a funnel. Pour in as much vodka through the funnel as can be
absorbed (1/2 to 1 cup). Remove the funnel and replace the watermelon plug. Let
sit for 4 hours.
Again, pour in as much vodka as can be absorbed. Repeat the process until all the
vodka has been absorbed. (The watermelon flesh gradually will absorb all the
vodka.) Refrigerate until well chilled. When ready to make the daiquiris, cut the
watermelon in half and scoop out the flesh.

Ingredients
Citrus-Ginger Infusion:
2 1/2 cups water
5 cups granulated sugar
2 cups chopped lemon grass

1/2 cup julienned fresh ginger
4 lemons, zested and juiced

Directions
Combine the water, sugar, lemon grass, ginger, and
lemon juice and zest in large saucepan. Bring to a boil, stirring until the sugar
dissolves. Remove from the heat and let cool.
Strain through a fine mesh sieve into a clean container and reserve for the
daiquiris. (Infusion will keep for 2 weeks, refrigerated and also may be used to
flavor dressings or drizzle over fresh fruit.)