Food & Cooking Recipes Seasonal Recipes Summer Recipes Boozy Melon Three Ways Be the first to rate & review! By Riley Wofford Riley Wofford Riley is an associate food editor for Martha Stewart Living. Editorial Guidelines Updated on July 25, 2019 Rate PRINT Share Close Photo: Bryan Gardner Prep Time: 20 mins Total Time: 35 mins Yield: 6 to 8 Serves For the ultimate easy, boozy summer dessert, pair different melons with different liquors and top with fresh herbs. We like watermelon with tequila and mint, honeydew with gin and tarragon, and cantaloupe with vodka and basil. Sprinkle each with lime juice and flaky sea salt. Make one or make all three! Ingredients Tequila-Soaked Watermelon: ⅔ cup sugar ½ cup tequila ¼ cup orange liqueur, such as Cointreau 8 cups cubed seedless watermelon ½ cup fresh mint leaves Gin-Soaked Honeydew: ⅔ cup sugar ½ cup gin ¼ cup orange liqueur, such as Cointreau 8 cups cubed seeded honeydew ½ cup fresh tarragon leaves Vodka-Soaked Cantaloupe: ⅔ cup sugar ½ cup vodka ¼ cup orange liqueur, such as Cointreau 8 cups cubed seeded cantaloupe ½ cup fresh basil leaves Lime wedges and flaky sea salt, such as Jacobsen’s, for serving Directions Tequila-Soaked Watermelon: Place sugar, tequila, orange liqueur, and 1/2 cup water in a small saucepan and bring to a gentle simmer over medium heat, stirring until sugar dissolves. Let cool slightly. Arrange watermelon in a single layer in a 9-by-13-inch baking dish. Pour syrup over fruit. Cover and refrigerate at least 6 hours and up to 1 day. Serve with mint and a drizzle of syrup; sprinkle with flaky salt and squeeze with lime juice. Gin-Soaked Honeydew: Place sugar, gin, orange liqueur, and 1/2 cup water in a small saucepan and bring to a gentle simmer over medium heat, stirring until sugar dissolves. Let cool slightly. Arrange honeydew in a single layer in a 9-by-13-inch baking dish. Pour syrup over fruit. Cover and refrigerate at least 6 hours and up to 1 day. Serve with tarragon and a drizzle of syrup; sprinkle with flaky salt and squeeze with lime juice. Vodka-Soaked Cantaloupe: Place sugar, vodka, orange liqueur, and 1/2 cup water in a small saucepan and bring to a gentle simmer over medium heat, stirring until sugar dissolves. Let cool slightly. Arrange cantaloupe in a single layer in a 9-by-13-inch baking dish. Pour syrup over fruit. Cover and refrigerate at least 6 hours and up to 1 day. Serve with basil and a drizzle of syrup; sprinkle with flaky salt and squeeze with lime juice. Rate It PRINT