Thursday, February 29 2024

Meloncello is a creamy melon liqueur typical of the Sorrento coast.

It is a cult digestive in the Neapolitan areas, the worthy conclusion to a lunch or dinner, at a restaurant or at home.


It is nothing more than a variant of limoncello, easy to make even at home.

Given its sweet and intense flavor, it is a great way to pay homage to your friends or relatives with imagination and tradition.

But how is meloncello made? Let’s find out the ingredients and recipe together!

 

 

 

 

INGREDIENTS:

For about 1 liter of meloncello):

  • 10.5 to 14 ounces of cantaloupe (muskmelon) melon (about half a fruit)
  • 11.8 ounces of alcohol (approximately 1.5 cups)
  • 10.5 ounces of sugar (about 1.25 cups)
  • 1 teaspoon of vanilla essence or vanilla beans
  • 5.1 fluid ounces of fresh cream (to be whipped)
  • 8.5 fluid ounces of whole milk

 

METHOD

Open the cantaloupe melon by dividing it into two equal parts.

Remove all the seeds inside and cut it into several wedges. Start by separating the flesh from the skin in each individual wedge, using a knife with a very sharp blade.

Next, cut the pulp into many small cubes.

Go and pour these into a bowl and add the alcohol until they are completely covered, so that they absorb the flavor and become even softer and juicier.

Cover everything with foil and let it macerate for 1 week in a place with room temperature gradation.

Mix the fruit with the alcohol at least a couple of times each day for a smooth result.

After allowing the necessary time to elapse, empty the container, obviously straining and keeping the resulting liquid aside.

Then blend the melon cubes with an immersion blender or a simple mixer until you obtain a thick, smooth and homogeneous puree.

Simmer milk, sugar, cream and vanilla in a saucepan for a few minutes; bring to a boil.

Turn off only when the sugar is totally dissolved and let the mixture cool.

As a final step, once it has cooled, pour it into a bowl and combine it with both the melon puree and the liquid obtained from the previous maceration.

The meloncello is ready and all that remains is to decant it into glass bottles and serve it to guests!

 

 

 

LIMONCELLO: THE RECIPE FROM THE AMALFI COAST

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