Honeydew Fizz Recipes
HONEYDEW FIZZ
Honeydew melon balls float in a mix of seltzer and melonliqueur.
Provided by Martha Stewart
Categories Cocktail Recipes
Number Of Ingredients 3
Steps:
- With a large spoon, scrape out and discard honeydew seeds. Using a 3/4-inch melon baller, scoop out 10 balls; place in a large sealable plastic container. Pour Midori over melon balls; transfer to freezer, and let macerate about 1 hour.
- Meanwhile, place remaining honeydew in a blender, and puree until smooth. Let stand until juice settles to the bottom of blender and foam rises to the top. Skim off foam, and measure out 1/2 cup juice.
- Remove honeydew-ball mixture from freezer; stir in juice and seltzer. Divide evenly between two cocktail glasses; serve immediately.
HONEYDEW TROPIC FREEZE
Steps:
- Put the melon, cream of coconut, rum, to taste, and about 2 cups of crushed ice in a blender. Puree until smooth. Pour into serving glasses and serve.
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- In a small saucepan stir together 1 cup water, the sugar, ginger, and lime zest over medium until the sugar dissolves. Let stand, covered, 30 minutes. Pour through a fine-mesh sieve into a bowl.
- Use a melon baller to remove fruit from half the melon. Add to syrup; stir to coat. Chill, covered, 1 hour.
- Meanwhile, remove rind from remaining melon half; cut melon into small chunks. Puree in a blender until smooth. Transfer to a 2-quart pitcher. Cover; chill 2 hours or until ready to serve.
- To serve, add melon balls with syrup and lime juice to puree in pitcher. Add sparkling water. Serve with lime slices. Makes 8 cups.
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