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May 26, 2016 By Jewish National Fund Category: Blueprint Negev,
In the JNF Kitchen: Melon and honey vodka cocktail
This fun #RecipeOfTheWeek is great way for ushering in a summer weekend. It comes to us from the Arava desert, a region characterized by sharp climate changes, extreme topographical conditions, scarce water, and dramatic natural beauty. The Arava is a key focus of JNF's Blueprint Negev initiative.
The above picture is the perfect example of the pioneer spirit and tenacious creativity found in the region. What residents lack in natural resources they make up for in ingenious solutions, such as growing melons from above when they can't grow them from the inhospitable soil below. All year round, the tastiest peppers, artichokes, melons, and cucumbers come out of the Central Arava.
This drink is an homage to the soul that is Israel's Arava. L'Chaim!
Enjoy this #RecipeOfTheWeek, and if you make any of these recipes, be sure to send a photo of your creation to teddyherzl18@gmail.com or tweet it to @JNFUSA with the hashtag #JNFfoodie. We might share it!
Ingredients
2 melons (green and orange)
2 tablespoon honey
2 tablespoon vodka
10 mint leaves
Cut the melon into small cubes or scoop into balls with a melon scooper if you have one, and place in a bowl.
Mix the honey and vodka and pour over the melon cubes/balls.
Cut mint leaves into thin strips with scissors. Add to the bowl of melon and stir.
Chill at least half an hour before serving.
The above picture is the perfect example of the pioneer spirit and tenacious creativity found in the region. What residents lack in natural resources they make up for in ingenious solutions, such as growing melons from above when they can't grow them from the inhospitable soil below. All year round, the tastiest peppers, artichokes, melons, and cucumbers come out of the Central Arava.
This drink is an homage to the soul that is Israel's Arava. L'Chaim!
More on the Arava:
In the JNF Kitchen: Baked pita bread with lentils and feta
Gratitude for a life-saving rescue in the Arava desert
In the JNF Kitchen: Baked pita bread with lentils and feta
Gratitude for a life-saving rescue in the Arava desert
Enjoy this #RecipeOfTheWeek, and if you make any of these recipes, be sure to send a photo of your creation to teddyherzl18@gmail.com or tweet it to @JNFUSA with the hashtag #JNFfoodie. We might share it!
Ingredients
2 melons (green and orange)
2 tablespoon honey
2 tablespoon vodka
10 mint leaves
Directions
Cut the melon into small cubes or scoop into balls with a melon scooper if you have one, and place in a bowl.
Mix the honey and vodka and pour over the melon cubes/balls.
Cut mint leaves into thin strips with scissors. Add to the bowl of melon and stir.
Chill at least half an hour before serving.