It's Friday and that means that we are about to enjoy another delectable installment of Thirsty Friday. This particular Friday is extra special because its July 3rd, and that means we are only 24 hours away from a very special holiday that promises some extra special eating. Whether you're the fried chicken and sweet tea type, barbecue and lemonade crowd, or the burgers and cola people, I'm sure you have a favorite 4th of July jam. I am a huge proponent of traditions, however, I would suggest that you change things up a bit to make room in your life for this muskmelon frozen lemonade.

Muskmelon Frozen Lemonade {Pedantic Foodie}

Lets get right into this. I'm sure you are just as eager to begin your weekend as I am.

Melon. Freeze it.

Lemons. Squeeze them.

Are you sensing the simplicity if this endeavor? It's great, right?!

It's probably a good thing that I only recently realized the simplicity of making slushies at home. Once you know it's like having a super power, you just want to use it ALL THE TIME!

My mind keeps trying to tell me to make some kind of frozen cucumber concoction and I'm trying to get it to just chill. Ha! Haha. Yeah…

There is something about an overflowing glass that just thrills my heart. It's like a race to get to the straw before the delicious, sticky liquid covers the countertop.

Also, I'm sorry about all the cliche paper straws, but I have an over abundant collection and they are just so darn cute!

Happy Weekend! Now get out there and celebrate!

Sincerely,

Pedantic Foodie

Muskmelon Frozen Lemonade

serves 2

- 3 cups muskmelon or cantaloupe, cubed

- 1/2 cup freshly squeezed lemon juice

- 1 cup filtered water

- 1/4 cup granulated sugar

- 1/2 cup ice cubes

- mint and lemon slices for garnish, optional

Spread cubed melon out unto a baking sheet lined with parchment and freeze for 1-2 hours or until solid.

In the pitcher of your blender combine lemon juice, sugar, and water. Pulse several times to combine. Add frozen melon and ice cubes and pulse on high speed until smooth.

Pour into glasses and garnish with fresh mint and lemon slices. Serve immediately. Enjoy!

I have a lot of index cards lying around with scribbled ideas for recipes, grocery lists, and random J. M. Barrie quotes. Most of what ends up on this blog begins on one such index card.

Muskmelon Salad with Aged Gouda {Pedantic Foodie}

This salad evolved from a very confused, very scribbled-over, index card. I was utterly uninspired by my refrigerator and my market list changed seven times before I finally wrote down the first few ingredients that came to mind and declared that those seemingly random elements would become a salad, and that that salad would be delicious. (I hoped...)

Random tastes delicious! This salad is everything I want from summer. Bright lime pairs wonderfully well with sweet muskmelon. Basil adds an irresistible after note and the salty aged gouda completes the salad.

This sounds weird, I know it does. Maybe pairing cheese with melon sounds like one of those things you do when you’re pregnant. Disclaimer: I’m not pregnant.

You just need to try this to know how good it is.

I am a huge fan of toss-it-all-up-in-one-bowl, refrigerate, and serve kind of recipes. This is one of those gems.

This is a great make-ahead picnic food, or you can sit on the couch and eat the whole bowl yourself. No judgment.

Sincerely,

Pedantic Foodie

Muskmelon Salad with Aged Gouda

serves 6

5 cups muskmelon, cut into 1-inch cubes
2 1/2 tablespoons fresh lime juice
1 tablespoon honey
1 1/2 tablespoons chiffonade basil
1/4 teaspoon kosher salt
1/2 cup aged gouda, crumbled

In a large bowl whisk to combine lime juice, honey, and kosher salt. Add basil and muskmelon; toss to coat. Cover with plastic wrap and refrigerate for at least 30 minutes.

Sprinkle crumbled gouda over the salad just before serving. Enjoy!