Knowing how to make a rum-infused watermelon could make you the life of your next party. Watermelon is 92 percent water; it's believed to have originated in Africa's Kalahari Desert, where water is scarce and plants must store water to prepare themselves for long dry periods. Served chilled, watermelon the perfect way to cool off in the hot summer months–as well as an excellent source of vitamins A, B6 and C. Rum-infused watermelon is a fun way to dress up this fruit in a more grown-up way.
To make rum-infused watermelon, you will need:
- Small, whole watermelon
- Bowl or container (large enough to hold the watermelon on its end)
- Apple corer
- Wooden skewer
- Melon baller
- Mint (optional)
- Place the watermelon on its small end in a bowl or container large and narrow enough to hold it upright.
- Make a hole with the apple corer at the top end of the watermelon.
- Turn the watermelon upside down and place it back into the container. Let the watermelon drain overnight in the refrigerator.
- Turn the watermelon hole-side up again. Discard the drained water (or use it for another recipe).
- Poke holes into the watermelon's flesh with the wooden skewer via the hole you made with the apple corer. This will help the rum infuse all the way through the watermelon.
- Pour rum into the hole in the watermelon, using a funnel, until the hole is filled. Refrigerate two hours to let the rum infuse into the watermelon.
- Cut the watermelon open and extract the rum-infused watermelon with a melon baller. Serve with a sprig of mint as garnish, if desired.
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