Servings: Serves 4
Using a melon baller, ball the flesh of the cantaloupe, the honeydew and half the watermelon. Place in a large bowl; add vodka. Cover and refrigerate at least 2 hours, or up to 3 days.
The day of serving, cut flesh out of remaining half of the watermelon. Puree in a food processor fitted with a knife blade. Strain pulp through a medium-mesh strainer set over a large bowl; discard solids. (Alternatively, cut watermelon into 1-inch pieces and place in a large bowl. Mash melon with a fork, then strain.)
Remove balls from the refrigerator; strain unabsorbed vodka into the fresh watermelon juice. String 3 to 4 of the drained balls onto each of 4 cocktail picks. Divide remaining balls among 4 chilled highball glasses. Top with watermelon juice, adding more vodka if desired. Garnish with the cocktail picks.
From the July 2007 issue of O, The Oprah Magazine
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