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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 2 |
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Directions: With a large spook, scrape out and discard honeydew seeds. Using a 3/4
inch melon baller, scoop out 10 balls; place in a large sealable plastic
container. Pour midori over melon balls; transfer to freezer, and let
macerate for 1 hour.
Meanwhile, place remaining honeydew in a blender, and puree until smooth.
Let stand until juice settles to the bottom of blender and foam rises to
the top. Skim off foam, and measure out 1/2 cup juice.
Remove honeydew from the freezer; stir in juice and seltzer. Divide evenly
between two cocktail glasses; serve immediately.
Contributor: Martha Stewart Living
| Ingredients:
1/2 honeydew melon
1/2 Cup(s) midori
1 Cup(s) seltzer water; chilled |
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