Summer is unthinkable without watermelon. As children, my sister and I would stand for what seemed like hours on the back steps and eat and eat and eat chilled wedges of homegrown watermelon. The seed-spitting contests were fierce. As we were often barefoot and playing in the dirt, the watermelon juice served as an adhesive for a fine dusting of red Georgia clay. We would get so sticky and messy, we were barred from the house until we’d washed off with the hose. And, if we didn’t do a good job, Meme was more than happy to help. This watermelon salad is decidedly grown-up enough to eat indoors (barring any seed-spitting challenges). Spiking watermelon with vodka is an old trick, but the crème de cassis—a Burgundian liqueur made from black currants—elevates this to the extraordinary.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
To prepare the watermelon, using a large ice cream scoop, remove the watermelon flesh from the rind and place the balls in a large bowl. Reserve the scooped-out rind of one of the watermelon halves to use as serving bowl.
Step 2
To make the dressing, whisk the lemon juice and sugar in a bowl until the sugar dissolves. Whisk in the vodka and crème de cassis. Season the mixture with a pinch of salt. Pour the mixture over the watermelon and gently stir to combine and coat the balls. Cover with plastic wrap and chill for at least 1 hour and up to 2 hours.
Step 3
When ready to serve, gently toss the watermelon balls once again to redistribute the liquid. Transfer them to the reserved scooped-out watermelon “bowl.” Sprinkle with chopped fresh mint and serve.
