Liqueur from melon: 7 recipes at home
If you want to treat yourself to something delicious, make a liqueur or liqueur from melon. You need very little: ripe, fragrant sweet melon, quality alcohol and a little patience.
It is also made from melon: tinctures, syrup
The classic recipe for melon liqueur
Ingredients
Ripe melon - 1 pc.
Vodka - as much as the melon requires
Sugar - for 1 liter from 180 to 500 g of sugar (to taste)
The method of preparation
Take a ripe, but not overripe melon, peel, cut into small pieces and put in a bottle.
Pour vodka over the melon so that it completely covers the pieces and let it brew.
After 2 weeks, strain and squeeze the contents of the jar through cheesecloth in 4-5 layers. Then filter the infusion and sweeten to taste (for 1 liter of infusion - from 180 to 500 g of sugar), bottle and cork.
Melon liqueur with cognac brand
Melon with brandy is as classic as gin with currants, vodka with pepper or rum with coconut milk.
Ingredients
Melon - 1 kg of melon pulp
Directions brandy or cognac - 2 liters
Sugar - 250 g
Water - 1 liter
The method of preparation
To prepare sugar syrup, cool down.
Cut the melon pulp into slices, put it in a large jar, pour sugar syrup and cognac.
Leave covered for 14-15 days at room temperature.
Strain, filter and pour the finished liquor into prepared bottles.
Store tightly sealed in a cool place.
Double melon liqueur
For this drink, it is best to use vodka, the same brandy or cognac, or a 50-degree solution of grain or grape alcohol.
Ingredients
Melon - 2-3 kg
Strong alcohol (vodka, gin, etc.).п.) - 1 л
Sugar - 300 g
The method of preparation
Put the prepared melon in a jar and pour it with alcohol (the alcohol should cover the melon pulp by at least 3 cm).
Close the container tightly and keep it on the windowsill for five days.
Then, transfer the jar to a warm, dark place and keep it there for up to ten days, shaking it daily.
Strain the liquid through thick cheesecloth, pour it into a clean container, close the lid and refrigerate.
Return the remaining melon pulp to the previous container, mix with sugar, close tightly and put in a warm place for 5-7 days (until the sugar is completely dissolved).
Filter the resulting syrup through thick cheesecloth and lightly squeeze the remaining pulp into it.
Mix the syrup with the alcoholic tincture from the refrigerator, add more sugar if desired (strain again if you want) and bottle.
The liqueur will acquire full organoleptic qualities after three months in the cellar or refrigerator. Before serving, it is strongly recommended to decant the drink in a decanter.
Classic melon liqueur
As with any liqueurs, a little more human intervention is required here.
Ingredients
Melon - 2-2.5 kg
70-degree water-alcohol solution - 300 ml
Still drinking water - 500 ml
Sugar - 200-250 g
The method of preparation
Put the prepared melon in a jar and completely fill the pulp with alcohol.
Keep the tightly closed container in a cool, dark place for a week.
Then drain the liquid, close it tightly and refrigerate.
Pour 100-150 g of sugar into a jar with pulp, close it well and place it in a dark, warm place for 5 days.
Pour the resulting syrup into a previously prepared saucepan.
Pour water into the jar with the melon, rinse it thoroughly and filter it into a saucepan with syrup. Squeeze the remaining cake through cheesecloth.
Add the remaining sugar to the resulting substance and heat it over low heat until the crystals are completely dissolved.
Cool the finished syrup to room temperature, take the alcohol tincture out of the refrigerator and mix both liquids thoroughly (the result can be lightly filtered if desired).
Bottle the drink and leave it in the cellar or refrigerator for 2-3 months. Decant before serving.
Melon liqueur from the Poles
Typically Polish, strong, sweet and somewhat showy drink.
Ingredients
Melon - 1 or 2 pieces. (total weight - up to 4 kg)
Pure grain alcohol (95 degrees) - 1 liter
Light rum - 120 ml
Water - 500 ml
Lemon juice - 20 ml
Sugar (preferably cane sugar) - 800 g
The method of preparation
Prepare the melon and put it in a suitable jar.
From water and sugar, make a simple sugar syrup.
Pour hot syrup over the melon, add lemon juice, close the jar tightly and leave it for a day in a dark, warm room.
Then strain off the liquid, squeeze the cake through thick cheesecloth, mix with alcohol and rum, and then bottle.
Leave the drink for several months in the cellar or refrigerator. Decant before serving.
Liqueur a la Midori
If you're lucky with the melon (it should be especially sweet and flavorful), you'll get a pretty good analog of the famous Japanese drink. At the same time, if you want it to acquire the characteristic swirling green color characteristic of the original, you can, following the example of manufacturers from the Land of the Rising Sun, add 5-6 drops of dark green and yellow food coloring to it.
The resulting cocktail liqueur, like authentic Midori, can be used to make drinks such as: "Melon Breeze", "Salem Witch", "Japanese Slipper" and the like.
Ingredients
Melon - 2-2.5 kg
Pure grain alcohol - 500 ml
Water - 500 ml
Cane sugar - 400 g
Method of preparation
Wash, halve and peel the melon, taking about half a centimeter of flesh (the rest of the flesh can be used to make the above drinks or simply eaten).
Cut the peel into one and a half centimeter cubes, place in a two-liter jar and pour alcohol.
Keep a tightly closed container for 30-40 days in a cool, dark place, shaking the contents thoroughly every 3 days.
After the specified period, cook simple sugar syrup.
While the syrup is cooling to room temperature, filter the alcohol infusion.
Mix the two liquids well, pour into a clean jar, close it tightly and return it to a cool room for a week.
Strain the drink through a thick cheesecloth soaked in alcohol, bottle and seal it tightly.
Allow the liquor to mature by keeping it for 3-4 months in the basement or refrigerator.
Quick melon liqueur (in 4 hours)
Ingredients
Melon - 1 piece. (about 1-1.2 kg)
Sugar - 200 g
Red table wine - 1.5 liters
The method of preparation
Peel the melon and cut it into small cubes.
Put in a jar or enameled container, cover with sugar and pour wine.
Keep covered in the refrigerator for 3 hours.
Strain, drink immediately with ice and champagne.
Update: 25.06.2018
Category: Liqueurs and Tinctures