Watermelon balls in sherry

The following recipe is taken verbatim from the cookbook, “Recipes from Locust Grove,” published by the Young-Morse Historic Site in Poughkeepsie, NY.

Watermelon Balls in Sherry

Cut the center out of a ripe watermelon. Scoop out balls with a small potato-scoop. Put them in glasses. Sprinkle with a little powdered sugar and pour cooking sherry over them. Put on the ice to become very cold.

A dish in which half are muskmelon balls and half are watermelon makes a very pretty and appetizing dish.

You could also use a melon baller or even a spoon to make the “balls” of melon. Sherry is a traditionally 18th century drink, so although this recipe calls for cooking sherry, you could also use drinking sherry. Sherry is a Spanish fortified wine, similar to port andĀ Madeira, either of which could be substituted for the sherry in this recipe.

This is also a much classier version of “drunken watermelon,” in which a whole watermelon has holes punched into it and vodka poured in.

One Response to “Watermelon balls in sherry”
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  1. […] raw vegetables, chilled fruits, etc. Radish or cucumber sandwiches, fruit lassi, Italian crescente, watermelon in sherry, cottage cheese balls a la Laura Ingalls Wilder – these are all cooling, no-cook foods that […]

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