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Wine-infused Watermelon

From Italian Cooking and Living, August/September 2004

    1 large watermelon
    4 cups Moscato wine
Using a sharp knife, cut a hole in the top of the watermelon, wide and deep enough to insert a funnel. Discard the skin and pulp, and position a funnel in the hole. Slowly pour 1/2 cup of wine into the watermelon. Continue to funnel the wine in 1/2-cup increments, allowing the liquid to absorb each time before adding more wine. Refrigerate for 1 hour to allow the wine to infuse the watermelon. Slice the chilled watermelon into wedges, and serve. Alernatively, slice into cubes, and serve into a fruit salad. Serves 8

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The Magazine of La Cucina Italiana