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.
- 2 cups chopped ripe cantaloupe, rind removed (about half a melon)
- 1 1/2 cups vodka
- 1 cup sugar
- 1 cup water
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.
Combine sugar and water in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Let syrup cool.
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.
Fine-mesh strainer, cheesecloth or coffee filter, resealable bottle or jar