DIY Melon Liqueur

[Photograph: Marcia Simmons]

Even if you've had bad Midori sours, you shouldn't discount the deliciousness of melon liqueur.

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.

DIY Melon Liqueur

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


  • 2 cups chopped ripe cantaloupe, rind removed (about half a melon)
  • 1 1/2 cups vodka
  • 1 cup sugar
  • 1 cup water


  1. 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. 2

    Combine sugar and water in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Let syrup cool.

  3. 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.

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