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RECIPE

Melon Ball Sangria


Saucepan

10 minutes

4 cocktails


INGREDIENTS

1/4 cup sugar

1 cup fresh basil leaves

1/4 cup water

8 watermelon balls

8 cantaloupe balls

8 honeydew melon balls

4 ounces (1/2 cup) triple sec (such as Cointreau)

1 (750-ml) bottle prosecco

RECIPE NOTES

Welcome warmer weather with this fruit and herb infused cocktail recipe from author and influencer Kelly Senyei. It’s from her cookbook The Secret Ingredient Cookbook and features a trio of watermelon, cantaloupe, and honeydew melon balls soaked in orange-flavored Cointreau. The spheres get a quick stop in the freezer for this party-in-a-pitcher that’s sweetened with homemade basil simple syrup.

INSTRUCTIONS

In a small saucepan set over medium heat, combine the sugar, basil, and water. Bring the mixture to a boil, then remove from the heat. Let the basil simple syrup cool completely.

Combine the watermelon, cantaloupe, and honeydew balls in a large bowl. Pour in the triple sec and stir to combine. Using a slotted spoon, arrange the melon balls in a single layer on a parchment paper–lined baking sheet. Reserve the Cointreau left in the bowl. Freeze the melon balls for a minimum of 15 minutes, or up to 1 day.

In a pitcher, combine the basil syrup, frozen melon balls, reserved triple sec, and prosecco. Stir the mixture, then pour into glasses and serve.

Photo credit: Robert Bredvad

RECIPE NOTES

Welcome warmer weather with this fruit and herb infused cocktail recipe from author and influencer Kelly Senyei. It’s from her cookbook The Secret Ingredient Cookbook and features a trio of watermelon, cantaloupe, and honeydew melon balls soaked in orange-flavored Cointreau. The spheres get a quick stop in the freezer for this party-in-a-pitcher that’s sweetened with homemade basil simple syrup.

INGREDIENTS

1/4 cup sugar

1 cup fresh basil leaves

1/4 cup water

8 watermelon balls

8 cantaloupe balls

8 honeydew melon balls

4 ounces (1/2 cup) triple sec (such as Cointreau)

1 (750-ml) bottle prosecco

INSTRUCTIONS

In a small saucepan set over medium heat, combine the sugar, basil, and water. Bring the mixture to a boil, then remove from the heat. Let the basil simple syrup cool completely.

Combine the watermelon, cantaloupe, and honeydew balls in a large bowl. Pour in the triple sec and stir to combine. Using a slotted spoon, arrange the melon balls in a single layer on a parchment paper–lined baking sheet. Reserve the Cointreau left in the bowl. Freeze the melon balls for a minimum of 15 minutes, or up to 1 day.

In a pitcher, combine the basil syrup, frozen melon balls, reserved triple sec, and prosecco. Stir the mixture, then pour into glasses and serve.

Photo credit: Robert Bredvad

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