- Dish type
A delicious melon sour cocktail, made in the comforts of your own home. It's deliciously refreshing and perfect for the summer.
7 people made this
- 4 tablespoons melon liqueur
- 2 tablespoons lemon juice
- 1 teaspoon simple syrup
MethodPrep:2min ›Ready in:2min
- Fill cocktail shaker with ice. Add melon liqueur, lemon juice and simple syrup. Shake well and strain into a chilled glass filled with ice.
Reviews & ratingsAverage global rating:(5)
Reviews in English (3)
One of my favorite cocktails, the first time I tried was Cancun and they made it like a slushie, with a lot of crush ice-17 Jan 2011
There’s Only One Right Way to Eat Melon This Summer, and This Is It
I used to be a melon-hater. When I was younger, I associated cantaloupe with subpar breakfast plates, where it was usually underripe, under-flavored, and underwhelming all around. In fact, I don’t remember ever eating melon the way I know it to be now: sweet and juicy and full of flavor. I honestly gave up and rejected cantaloupe and honeydew until I was an adult.
As I got older and my food knowledge and palate grew, I learned about prosciutto e melon (prosciutto and melon), a dish that goes back to ancient Roman times. The saltiness of the prosciutto plays so nicely with the melon, bringing out its sweetness in a way I didn’t know was possible. It made me realize that melon isn’t supposed to be eaten on its own — it needs supporting ingredients that help showcase and coax out its sweetness.
Lately, I’ve been loving the combination of melon, fresh herbs, and salty pistachios: It’s light, elegant, and perfect for hot summer days. Here, I’ll show you how to make it, and teach you a few food styling tricks to make it as beautiful as can be.
Melon Sour recipe - Recipes
1 hour (plus one week of curing)
These lightly pickled melon balls are hot, sweet and tangy, but also bursting with the fresh flavor of melon. Use melons that are ripe but not too soft, as they will soften slightly during water-bath processing. Serve the pickle as part of a fruit salad. For something savory, put this on an antipasto platter.
2 large or 3 medium-ripe but firm melons, such as cantaloupe, honeydew, or canary, or a mix, (about 6 pounds)
3/4 cup white wine vinegar
1/4 cup chopped fresh mint
1 teaspoon crushed red chile pepper
3 sterilized 1-pint jars (not wide-mouth) and their lids
Basic water-bath canning equipment
Using a melon baller, carve out 6 cups worth of melon balls and place them in a bowl. (Reserve the leftover melon for a fruit salad or smoothie.)
Combine the sugar, water, vinegar, and mint in a nonreactive saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Turn off the heat, cover, and let steep for 1 hour. Strain the liquid through a fine-mesh strainer and return it to the saucepan.
Stir in the salt and crushed red pepper and bring the brine to a boil again over medium-high heat.
While the brine is heating, pack the melon balls into the jars, arranging them as tightly as you can without smooshing them. (Using jars with standard-size mouths rather than wide mouths will help keep the melon balls below the "shoulders" of the jars and prevent them from floating.) Funnel the hot brine into the jars, leaving 1/2 inch headspace and making sure the melon balls are completely submerged. Use a bubble remover or a clean chopstick to gently jostle the melon balls to help settle them.
Screw the lids on tightly and process for 25 minutes in a boiling-water bath. Store the sealed jars in a cool, dark place and let cure for at least 1 week before serving. The melon will keep for up to 6 months, though it will eventually lose its crisp texture. Store any jars that fail to seal properly in the refrigerator and enjoy those first.
Note: Nutritional analysis is based on 2 pickled melon balls per serving.
- Nutritional Sample Size per 1 oz.
- Calories (kcal) : 19
- Fat Calories (kcal): 0
- Fat (g): 0
- Saturated Fat (g): 0
- Polyunsaturated Fat (g): 0
- Monounsaturated Fat (g): 0
- Cholesterol (mg): 0
- Sodium (mg): 10
- Carbohydrates (g): 3
- Fiber (g): 0
- Sugar (g): 3
- Protein (g): 0
- Run 3 pint-size mason jars and their lids through the hottest dishwasher cycle to sanitize.
- Halve and seed the melons. Using a melon baller, carve out about 6 cups of melon balls, and place them in a bowl. Reserve any leftover melon for another use.
- Combine the sugar, water, vinegar, salt, and pepper flakes in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar and salt completely.
- While the brine is heating, pack the melon balls into the jars as tightly as you can without crushing them. Pour the hot brine into the jars, leaving a 1/2-inch headspace and making sure the melon balls are completely submerged. Insert 1 mint sprig into each jar, pushing down along the side of the jar with the handle of a spoon to submerge in the brine. Cool to room temperature.
- Screw the lids on tightly, and let the melon cure in the refrigerator for 4 days before serving. The melon will keep in the refrigerator for up to 1 month, though it will continue to soften over time.
• Serve with thinly sliced prosciutto as an antipasto.
• Make a fruit salad with blueberries, watermelon, and fresh mint.
• Use in a sweet-and-savory salad with arugula, red onion, and
The recipe calls for curing the pickles in the refrigerator, but if you’d rather make them shelf-stable until they’re open, you can process the melon in a hot-water bath. Though they will soften over time, the pickles will keep for up to 6 months at room temperature. Simply follow these instructions for hot-water canning, processing the jars for 25 minutes.
Why filtered water? Fruits pickled in agrodolce pick up all of the flavors in the brine—that’s the whole point, after all. Because water is a main component of the brine, I recommend you filter your tap water or use bottled spring water. This way, you can be sure your pickles won’t take on any off flavors from municipal water-treatment chemicals, such as chlorine, or naturally occurring minerals in well water, like sulfur.
The Midori Sour is an emblem of 1970s excess. Its chief ingredient was launched in the U.S. in 1978 by Suntory, the Japanese company best known for coveted whiskeys and beers. Midori debuted stateside at Studio 54, the notorious New York nightclub, which was a fitting venue for the bright and showy liqueur.
After enjoying much success during the sweet cocktail heyday of the 1980s and ’90s, Midori fell out of favor amid the ensuing craft cocktail renaissance. But recently, it has found renewed life, as bartenders discover new uses for the liqueur’s unique flavor and color. Given its almost singular profile, Midori has few substitutes. So when an occasion calls for a bright green drink or a customer demands a melon-flavored cocktail, Midori is ready to heed the call.
Midori’s flavor is derived from Japanese muskmelons and the cantaloupe-like yubari fruit, which are both infused into neutral grain spirits. Before bottling, the melon spirit is blended with brandy and sugar and dosed with food coloring to achieve its characteristic bright-green color.
Midori can be used in countless drinks, but it’s the Midori Sour that made the liqueur a household name. However, the original recipe is more punchline than classic. Most versions disguise Midori’s melon flavor with corn-syrup-rich sour mix, similar to how a Margarita can be degraded with fake sour mix or allowed to shine with fresh juice. This recipe, mixed with fresh-squeezed lemon and lime juices and topped with soda water, brings the drink into the 21st century.
Sweet 'n' Sour Bitter Melon and Coconut Stir-Fry
Last month I shared Bitter Melon Stir Fry with Potatoes. This preparation has crispy bitter melon with crunchy fried coconut flakes and garlic. Very popular in southern parts of India, bitter melon is mostly fried crispy and then sauteed with sweet coconut, garlic and lemon to make it taste delicious.
A little bit of sweet and bitter in each bite!! I always serve this fried bitter melon with lemon rice or homemade Indian whole wheat chapati.
Since I made this recipe for Vishal, he often demands Coconut Fried Bitter Melon (Karela). In-fact, when we visited Indian store last week, he specially asked me to buy sweetened coconut and fresh bitter melons to make this dish again. Even though melon (or Karela) tastes bitter, Vishal is fond of bitter melons. Bitter melon has excellent blood purifying properties, so I happily make some for him whenever he wants.
This recipe was a nice change from our regular Karela recipes, so was well received very quickly.
In traditional South Indian recipe, Karela is deep fried. I, However, have shallow fried it in far less oil. But you can NOT skip frying for this recipe. Deep fried or shallow fried, Karela has to be crispy and caramelized to experience the true flavor and taste of this dish.
Also in this recipe, I am sharing another way to cure Bitter Melon to get rid of some bitterness. Yes, a little bit of bitterness. Trust me, you will never want to get rid of all bitterness of Karela. Bitterness of bitter melon when balanced with right ingredients can taste delicious and is good for health.
Once blanched, bitter melon stir-fry comes together in just 10 minutes. I always make a big batch of bitter melon stir-fry during the weekend. On weekdays, whenever we are enjoying Indian meal for dinner, I serve a few tablespoons of bitter melon fry on the side.
Serve some extra lemon slices on the side and splash some lemon juice on Bitter Melon just before eating. Take a bite of chapati, fill t with few pieces of melon (and crunchy garlic and coconut comes with it), dunk it in warm lentil curry and devour!! Always yummy!!
5 Fantasticitter Melon Health Benefits
Bitter melon has been used for centuries in both traditional Chinese and Ayurvedic medicines, and its benefits, long ascribed to by these populations, have even been backed up by modern medical science.
We have 5 good reasons to try it out in some delicious bitter melon recipes, but before adding bitter melon to your daily regimen, be sure to speak with a doctor about any unique health concerns.
1. Lower Blood Sugar
Bitter melon is used by many with blood sugar issues, including diabetes, to manage blood sugar by increasing the metabolism of glucose.
𠇋itter melonontains a chemical that acts like insulin to help reduce blood sugar levels,” explains NY Health and Wellness Nutrition Director Jacqui Justice, M.S., C.N.S. She does, however, caution that when using bitter melon for this purpose, it’s important to monitor your blood sugar, because, like many foods that manage hyperglycemia, it can have a hypoglycemic effect, especially when taken too frequently or without food. Be sure to speak with your doctor before introducing bitter melon into your regimen.
2. Lose Weight
Bitter melon’s metabolism of sugars also makes it an effective weight loss tool, according to Justice.
A study published in March 2008 in Chemistry & Biology found that compounds in bitter melon activate an enzyme, AMPK, that transports glucose into the cells. This is the same enzyme activated by exercise, so supplementing your workout routine with bitter melon can give weight management issues a one-two punch.
3. Soothe Digestive Disorders
Justice explains that bitter melon can be used to soothe a variety of digestive disorders, including ulcers, irritable bowel syndrome, and inflammatory bowel disease. A 2009 study even showed that bitter melon can help increase the healing of gastric and duodenal ulcers, so consider bitter melon as a supplement if you are plagued with stomach or digestive issues.
4. Fight Cancer
The effects of bitter melon on fighting and preventing cancer have been widely studied. A 2016 study in Oncotarget found that bitter melon extract could inhibit tumor growth in head and neck squamous cell carcinoma, and a 2015 study in Integrative Cancer Therapies showed that its natural activation of AMPK inhibited the growth of ovarian cancer cells.
However, naturopathic doctor Serena Goldstein notes that it can interact with chemo drugs for radiation and cancer, so be sure to check with your doctor if you are undergoing cancer treatment.
5. Nourish Your Liver
Bitter melon has been used in Chinese and Ayurvedic medicine for centuries to cleanse the liver. A 2015 study in BMC Complementary and Alternative Medicine verified these claims, showing that bitter melon&aposs antioxidant properties allowed it to modulate inflammation and fibrosis in the liver.
Bitter melon&aposs liver nourishing properties can even reduce the eventuality of certain skin conditions, includingꂬne, psoriasis, and eczema, according to Goldstein. Dr. Judith Pentz, M.D., explains, 𠇋itter melons great for cleansing the liver, and when you cleanse the liver your skin will glow.”
Dope Ass Midori Sour
- 1 dash saline solution
- 4 dashes yuzu extract
- 1/2 ounce lime
- 1/2 ounce simple syrup
- 1 ounce Midori melon liqueur
- 1 ounce gin, preferably Hendrick's
- 1 ounce Honeydew-cucumber pureé (see Editor’s Note
- 1 barspoon baijiu
- 1 barspoon manzanilla sherry
Garnish: paper straw, maraschino cherry
- Combine all ingredients in a mixing tin and shake with crushed ice.
- Pour into Chinese style to-go box.
- Top with more crushed ice.
- Garnish with paper straw and maraschino cherry.
Honeydew Cucumber Pureé:
Blend the fruit of 3 Honeydew melons (skinned and de-seeded) and 1 large cucumber.
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- Gelatin Mix:
- 1 large packet Lime Jell-o
- 2 packets of Knox plain gelatin
- 1 1/2 cups water boiling water
- 3 oz. whiskey sour
- 3 oz .Midori Melon Liqueur
- 1 tablespoon sugar
In a saucepan boil 11/2 cup water. Transfer boiled water to a heat proof bowl for cooling.Combine Midori Melon Liqueur and sweet and sour mix in cocktail shaker filled with ice and shake. Pour cocktail mix into a bowl and sprinkle gelatin over it and leave to rest for five. Slowly pour hot water into the cocktail mix and stir until gelatin is completely dissolved, about five minutes. Add in sugar.
Remove chilled pan with diced jiggler from refrigerator. Gently pour final gelatin mix over the diced jiggler until liquid reaches ¾ of the way up. Do not pour to the point of submersion. Return pan to refrigerator for another 4 hours or overnight.
Remove pan and cut into 3×1/21inch strips, cutting sides in a jagged motion as you do so. Insert Popsicle stick through the middle.
- 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.
- 1 x 4 lb (1.8 kg) cantaloupe or honeydew melon
- 2 tablespoons salt
- 1 teaspoon pickling spice (or make your own to taste)
- 1 small piece root ginger, chopped
- ½ pint (285 ml) white wine vinegar
- 1 ½ lbs (675 g) granulated sugar
- Cut the melon into quarters and discard the seeds and skin.
- Cut into strips and put in a colander. Sprinkle with the salt and leave to stand for 2 hours.
- Pour boiling water over the melon to remove all the salt.
- Place the spices on a small square of muslin and tie firmly.
- Put the melon in a pan with the vinegar and muslin bag. Bring slowly to the the boil and simmer for 5 minutes.
- Use a slotted spoon to remove the melon and pack into hot sterilised jars.
- Bring the liquid back to the boil and remove the muslin bag. Pour over the melon and seal.
Makes about 3 lbs (1.4 kg) of Sweet and Sour Melon Pickle.
Delicious served with sea food, especially prawns or shrimps served in their shells. Also goes well with salads.