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Recipe courtesy of Louis Osteen

Show: Cooking Live

Episode: Basics of Watermelon

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Total:: 40 min
Prep:: 40 min

Yield:: 6 servings

Ingredients

TEQUILA SYRUP:

1 cup sugar
1/2 cup tequila
3/4 cup water
1/4 cup triple sec

TRIPLE SEC WHIPPED CREAM:

1 cup heavy cream
2 tablespoons watermelon juice
2 tablespoons triple sec
3 cups watermelon, seeded and diced
2 1/2 cups melon puree (approximately 3 cups watermelons, seeded, diced, pureed, and strained until smooth)
1 1/2 cups tequila syrup
1/4 cup tequila
1/4 cup melon juice
2 limes, juiced
4 tablespoons melon (red and yellow), diced, for garnish
1 tablespoon triple sec
Zest of 1 lime blanched in tequila syrup

Directions

Make tequila syrup: Combine all syrup ingredients. Place on medium heat until sugar dissolves. Chill until cold.

Make triple sec whipped cream garnish: Combine whipped cream ingredients and beat to stiff peaks. Pipe rosettes on waxed paper-lined pan. Freeze.

Make soup: In a food processor place 3 cups of watermelon. Pour out excess juice and reserve. Puree watermelon until smooth. In a bowl combine the melon puree, the reserved juice, 1 1/2 cups tequila syrup, 1/4 cup tequila, juice of two limes and chill. In another small bowl combine 4 tablespoons diced melons for garnish, 1 tablespoon triple sec, and lime zest and chill. To serve, place whipped cream garnish in the bottom of a Kosher salt-rimmed bowl or glass. Pour 6 ounces of soup into the bowl or glass. Garnish with 1 tablespoon of the diced melons and sprinkle with salt.

My Private Notes

Name: Tequila Spiked Watermelon Soup
Prep time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 servings
Ingredients: 1 cup sugar; 1/2 cup tequila; 3/4 cup water; 1/4 cup triple sec; 1 cup heavy cream; 2 tablespoons watermelon juice; 2 tablespoons triple sec; 3 cups watermelon, seeded and diced; 2 1/2 cups melon puree (approximately 3 cups watermelons, seeded, diced, pureed, and strained until smooth); 1 1/2 cups tequila syrup; 1/4 cup tequila; 1/4 cup melon juice; 2 limes, juiced; 4 tablespoons melon (red and yellow), diced, for garnish; 1 tablespoon triple sec; Zest of 1 lime blanched in tequila syrup