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.)