Melon High-Baller
Created by Celia Barbour
The spiked melon balls must be refrigerated at least 2 hours before serving.
Servings: Serves 4
Ingredients
Directions
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.
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.
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