Melon cream liqueur is a fresh and very easy liqueur known also as meloncello. When summer arrives, yellow melons abound on our tables and the preparation of a sweet and bright liqueur is just what you need to best use them and enhance their flavor. If you love fruit liqueurs and you want to try your hand at tasty preparations, meloncello is the one for you: few ingredients and a few tricks are enough to bring to the table your homemade digestive. Fasten your aprons and follow our recipe!
Cut the melon in half and remove all the internal seeds with a spoon. Cut the melon first in segments, remove the pulp with a sharp knife and then cut it in cubes. Put the cut melon in a bowl, pour the alcohol until the fruit is completely coated, cover with a sheet of transparent film and let it macerate for 5 days stirring once a day. Filter the alcohol and keep it aside.
Blend the melon with a mixer until it becomes a puree and filter the mixture through a sieve. In a saucepan, combine the milk, sugar and vanilla and simmer for a few minutes until the sugar is completely dissolved. Turn off the heat and allow to cool. Pour the cooled milk into a bowl, add the strained melon puree and stir. Finally, add the alcohol in which you macerated the fruit and let it rest for two hours. Filter again the meloncello and bottle it. Let the bottles rest in the freezer for a week before enjoying your homemade meloncello!
– We recommend using a ripe cantaloupe melon for this preparation.
– You can replace half of the milk with 500ml of fresh liquid cream.
– For a bright orange melon cream liqueur, you can add a teaspoon of food coloring.
Did you like this recipe? Would you like to try new preparations? Try the creamy limoncello: a creamy and fresh digestive.