Tuscan Spiked Watermelon
- 2 teaspoons finely grated orange zest
- 2 star anise pods
- 3/4 cup Sambuca
- 1/4 cup sugar (optional)
- 9 cups cubed seedless or seeded chilled watermelon
Adapted from wsj.com
Combine the first four ingredients in a non-reactive saucepan and bring to a simmer over low heat. Cook at a low simmer 5 minutes. Remove from heat and let cool to room temperature.
Place watermelon in a wide container. Drizzle Sambuca mixture over watermelon, trying to cover every piece, and gently toss. Cover dish and place in refrigerator. Chill at least 2 hours or until serving time.