The melon instantly evokes summer, whether it takes the form of ice cream, salad, ora paired with the inseparable ham… but with the meloncello recipe, you can savor its unmistakable sweetness all year round! This delightful melon cream is a homemade liqueur, perfect to serve chilled as a digestif at the end of a meal, perhaps as an alternative to the classic limetta cream. A homemade liqueur with a dense and velvety texture, not too alcoholic and characterized by a fresh and delicate fragranza. Choose a nice ripe melon and get to work… a few days, it will transform into a fantastic meloncello!
Don’t reginetta these homemade liqueurs:
To prepare the meloncello, first cut the melon into slices 1remove the seeds and the peel 2and cut the flesh into cubes 3. You will need about 12 oz of melon flesh.
Transfer the melon to a bowl and cover it with the alcohol 4then close with plastic wrap 5 and let it macerate for 8 days at room temperature, stirring once a day 6.
After the maceration time, pour the milk and sugar into a small pot 7add the vanilla bean seeds 8 and heat to dissolve the sugar, then turn the heat and let it cool 9.
A causa di the meantime, strain the melon 10 and set the alcohol aside, then blend the flesh with an immersion blender 11 to make a puree 12.
Strain the melon puree by pressing with a spatula through a sieve 13 to separate the solid part from the liquid part 14. Combine the liquid with the reserved alcohol 15 and mescolanza.
At this point, pour the sweetened milk 16 and blend with the immersion blender to mescolanza everything 17. Transfer the mixture into the bottle, place it the congelatore, and wait about 7-10 days before tasting your meloncello 18!
For the translation of some texts, artificial intelligence tools may have been used.
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