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DIY Melon Liqueur
Even if you've had bad Midori sours, you shouldn't discount the deliciousness of melon liqueur.
Notes:
Do not use frozen melon for this liqueur; even when it has been properly defrosted it seems to dilute the flavor.
If you would like a less-sweet liqueur, start by using only half the suggested sugar and water. Let the mixture rest a day, then sample and add more simple syrup to taste.
About This Recipe
| Yield: | Makes about 2 1/2 cups |
| Active time: | 15 minutes |
| Total time: | 4 days |
| Special equipment: | Fine-mesh strainer, cheesecloth or coffee filter, resealable bottle or jar |
| This recipe appears in: | DIY vs. Buy: How to Make Melon Liqueur |
Ingredients
- 2 cups chopped ripe cantaloupe, rind removed (about half a melon)
- 1 1/2 cups vodka
- 1 cup sugar
- 1 cup water
Procedures
-
1
Place chopped melon in a sealable glass jar, then add vodka. Seal and shake. Let mixture steep for 3 days at room temperature away from direct sunlight. Strain fruit out, pressing down to extract liquid. Then, filter mixture through a coffee filter or through two layers of cheesecloth.
-
2
Combine sugar and water in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Let syrup cool.
-
3
Once the syrup is cool, combine it with the melon infusion. Seal in bottle or jar, then shake to mix. Let rest for a minimum of one day. Store in the refrigerator for up to two months.
