Martha Stewart Boozy Melon Three Ways

Martha Stewart boozy melon three ways are an easy summer dessert made with watermelon, honeydew, cantaloupe and tequila, gin or vodka, ready in 35 minutes plus chilling. They're a fun make-ahead boozy fruit salad for cookouts, picnics or pool parties, and the melon soaks in the fridge.

Chill the fruit in its syrup for at least 6 hours, because that time lets the melon soak up the liquor and orange liqueur. Pull it out early and you taste plain melon with a puddle of sweet syrup underneath.

Martha pairs each melon with its own liquor and herb: tequila with mint, gin with tarragon, and vodka with basil. She also finishes every bowl with lime juice and flaky sea salt, which makes the sweet fruit taste brighter and a little savory.

Martha Stewart Boozy Melon Three Ways

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

230

kcal

Cool, juicy melon cubes soak up a light boozy syrup in the fridge until they turn sweet and sparkling. A squeeze of lime and a pinch of flaky salt make each bite fresh and balanced.

Ingredients

• 2/3 cup sugar
  

• 1/2 cup tequila
  

• 1/4 cup orange liqueur, such as Cointreau
  

• 8 cups cubed seedless watermelon
  

• 1/2 cup fresh mint leaves
  

• 2/3 cup sugar
  

• 1/2 cup gin
  

• 1/4 cup orange liqueur, such as Cointreau
  

• 8 cups cubed seeded honeydew
  

• 1/2 cup fresh tarragon leaves
  

• 2/3 cup sugar
  

• 1/2 cup vodka
  

• 1/4 cup orange liqueur, such as Cointreau
  

• 8 cups cubed seeded cantaloupe
  

• 1/2 cup fresh basil leaves
  

• Lime wedges and flaky sea salt, such as Jacobsen’s, for serving
  

Directions

• Make the syrup: Place the sugar, liquor, orange liqueur and 1/2 cup water in a small saucepan over medium heat. Bring it to a gentle simmer, stirring until the sugar dissolves, then let it cool slightly.
• Arrange the melon: Spread 8 cups of cubed melon in a single layer in a 9-by-13-inch baking dish. A single layer lets every piece sit in the syrup, so the flavor soaks in evenly.
• Soak the fruit: Pour the syrup over the fruit, then cover the dish. Refrigerate for at least 6 hours and up to 1 day.
• Pair the melons: Use tequila for the watermelon, gin for the honeydew and vodka for the cantaloupe. Each one gets its own batch of syrup with 2/3 cup sugar and 1/4 cup orange liqueur.
• Add the herbs: Top the watermelon with 1/2 cup fresh mint leaves, the honeydew with 1/2 cup fresh tarragon leaves and the cantaloupe with 1/2 cup fresh basil leaves. Add them just before serving, so they stay bright and green.
• Finish and serve: Drizzle each bowl with a little of the soaking syrup. Then sprinkle on flaky sea salt and squeeze lime wedges over the top.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Cuisinart MultiClad Pro 3-quart saucepan, Victorinox Fibrox 8-inch chef's knife, Maldon sea salt flakes, 2 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make just one flavor instead of all three?

Yes, and Martha says to make one or make all three. Each melon has its own syrup, so use one batch of syrup, 8 cups of fruit and one 9-by-13-inch dish.

How long can the melon soak in the fridge?

The recipe calls for at least 6 hours and up to 1 day. Past a day the melon gets soft and loses its fresh bite, so I'd serve it within 24 hours.

Can I swap the liquors between the melons?

You can, since the syrup is just sugar, water, liquor and orange liqueur. I'd keep the herbs paired with the melons they suit, like mint with watermelon, tarragon with honeydew and basil with cantaloupe.

Can I make this without alcohol?

Yes, leave out the liquor and orange liqueur and use a simple syrup of sugar and water. Add the juice of a lime to the syrup, so the fruit still tastes bright.

What's the most common mistake with boozy melon?

Pouring hot syrup over the fruit is the most common one. Let the syrup cool slightly first, because hot syrup starts to cook the melon and turns it mushy.