Homemade Melloncello (Cantaloupe Liqueur)

If you love Limoncello, get ready to meet its delightful summer cousin: Melloncello! Made with fragrant cantaloupe instead of lemons, this homemade liqueur is very sweet, smooth, and tastes like pure sunshine.

It follows the same basic principle – infusing fruit into high-proof alcohol and then sweetening it with simple syrup. It takes a bit of patience for the infusion, but the process itself is incredibly simple, and the result is a beautiful, unique liqueur perfect for sipping ice-cold after dinner or adding a summery twist to cocktails.

Homemade Cantaloupe Melloncello

Yields: About 1-1.5 liters (depending on melon size and syrup ratio) Prep time: 20 minutes Infusion time: 1-2 weeks

Ingredients

• 1 large ripe Cantaloupe: Choose one that feels heavy for its size and smells sweet and fragrant.
• 750ml Vodka (80-100 proof): A decent quality, neutral vodka works best. You can also use high-proof grain alcohol (like Everclear 151) for a stronger extraction, but you’ll likely need to adjust the simple syrup ratio later for dilution.
• 2-3 cups Sugar: Adjust based on desired sweetness.
• 2-3 cups Water: Use equal parts water to sugar for the simple syrup.

Equipment

• Large glass jar with a tight-fitting lid (at least 1.5-liter capacity)
• Fine-mesh sieve
• Cheesecloth
• Clean bottles for storage

Instructions

1. Prep the Melon: Wash the outside of the cantaloupe well. Cut it in half, scoop out the seeds and stringy bits, and discard. Cut the flesh away from the rind and chop the orange flesh into roughly 1-inch cubes. You should have about 3-4 cups of cubed melon.
2. Infuse: Place the melon cubes into your large glass jar. Pour the vodka (or grain alcohol) over the melon, ensuring all the pieces are submerged. Seal the jar tightly.
3. Wait Patiently: Store the jar in a cool, dark place (like a cupboard) for at least 1 week, and up to 2 weeks. Give the jar a gentle swirl every couple of days. The alcohol will take on the color and aroma of the melon.
4. Make Simple Syrup: Near the end of the infusion period, make the simple syrup. Combine the sugar and water in a saucepan. Heat over medium heat, stirring constantly, until the sugar is completely dissolved. Do not boil. Let the syrup cool completely to room temperature.
5. Strain the Infusion: Line your fine-mesh sieve with a few layers of cheesecloth and place it over a large bowl. Carefully pour the melon-vodka mixture through the cheesecloth-lined sieve. Let it drip through naturally first. Then, gather the corners of the cheesecloth and gently squeeze out as much remaining liquid as possible from the melon pulp. Discard the solids.
6. Combine: Pour the cooled simple syrup into the bowl with the strained melon infusion. Stir well to combine. The mixture might look a little cloudy.
7. Bottle: Using a funnel, pour the Melloncello into your clean storage bottles. Seal them tightly.
8. Rest (Optional but Recommended): For the best flavor, let the Melloncello rest and mellow at room temperature or in the fridge for at least another week, or ideally 2-4 weeks, before serving. The flavors will integrate and become smoother.
9. Chill and Serve: Store your finished Melloncello in the freezer! Serve it ice-cold in small chilled glasses (like shot glasses or cordial glasses) as a delightful after-dinner digestivo.

Enjoy your taste of Italian summer!