| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Korean |
Beverages |
1 |
Recipe |
INGREDIENTS
| 1 |
c |
Sugar |
| 1 |
c |
Water |
| 1/2 |
sm |
Evenly-shaped watermelon |
| 1/4 |
c |
Brandy |
| 1 |
cn |
(12 oz) lemon-lime soda |
|
|
Ice cubes |
| 1 |
ts |
Shelled pine nuts |
INSTRUCTIONS
In a saucepan, bring sugar and water to a boil; cool. Scoop watermelon with
a melon baller; discard seeds. Pour sugar syrup over watermelon balls.
Scoop remaining watermelon; squeeze in a clean cloth to extract juice.
Combine watermelon balls, watermelon juice, and brandy; chill. Cut the
upper edge of the watermelon shell in a saw-tooth design and use as a punch
bowl. Just before serving, add watermelon mixture, soda, and ice cubes to
watermelon shell. Sprinkle with nuts. Makes 10 to 12 servings.
Demonstrated by EXECUTIVE CHEF ON JIN KIM of Hanatei Bistro
KOREAN RECIPES - AUGUST 1995
Reprinted with permission from: The Electric Kitchen & Hawaiian Electric
Company, Inc.
[Meal-Master compatible format by Karen Mintzias]
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