MELONCELLO: ITALIAN MELON LIQUEUR
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!
Why you’ll love this meloncello recipe
- Authentic Italian Flavor: This recipe brings the essence of the Sorrento coast to your kitchen, offering a creamy and refreshing twist on classic limoncello.
- Simple and rewarding: With a handful of ingredients and an easy process, this homemade liqueur seems like a culinary success without complexity.
- Customizable sweetness: You can adjust the sugar level to suit your taste, making it as sweet or balanced as you prefer.
- Versatile use: Serve it cold as a digestive, pour it over desserts such as panna cotta or ice cream, or use it to elevate cocktails.
- A thoughtful gift: Bottled and beautifully presented, meloncello makes a unique and heartfelt gift for friends and family.
- Seasonal and fresh: Made from ripe melon, it is a seasonal treat that captures the sweetness of summer.
- Preparation Time: 30 minutes (excluding maceration)
- Maceration Time: 7 days
- Cooking Time: 10 minutes
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
- Prepare the melon : Cut the melon in half, remove the seeds and cut it into wedges. Separate the flesh from the skin and cut into cubes.
- Macerate in alcohol: Soak melon cubes in alcohol in a bowl, cover with aluminum foil and let macerate for 1 week at room temperature, stirring twice a day for even infusion of flavor.
- Strain and whisk: After 1 week, strain the alcohol and set aside. Blend the soaked melon cubes until smooth and thick puree.
- Cook the cream base: Boil the milk, sugar, cream and vanilla in a saucepan. Bring to a boil and stir until the sugar dissolves completely. Allow to cool to room temperature.
- Combine and bottle: Mix the cooled cream base, melon puree and reserved alcohol. Pour the mixture into sterilized glass bottles and refrigerate before serving.
Tips for a perfect meloncello
- Ripe melons are key: Use sweet, fragrant melons for authentic flavor.
- Sterilize bottles: Ensures longer shelf life and prevents contamination.
- Adjust sweetness: If you prefer a less sweet liqueur, reduce the sugar slightly.
- Chill before serving: Meloncello should be served chilled.
Nutritional Information (Per 1-ounce Serving)
| Nutrient | Amount |
|---|---|
| Calories | 80 |
| Total Fat | 2g |
| Saturated Fat | 1g |
| Carbohydrates | 10g |
| Sugars | 9g |
| Protein | 0.5g |
| Alcohol Content | 7-8% |
Meloncello: Italian Melon Liqueur
Ingredients
- 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
Instructions
- Prepare the melon : Cut the melon in half, remove the seeds and cut it into wedges. Separate the flesh from the skin and cut into cubes.
- Macerate in alcohol: Soak melon cubes in alcohol in a bowl, cover with aluminum foil and let macerate for 1 week at room temperature, stirring twice a day for even infusion of flavor.
- Strain and whisk: After 1 week, strain the alcohol and set aside. Blend the soaked melon cubes until smooth and thick puree.
- Cook the cream base: Boil the milk, sugar, cream and vanilla in a saucepan. Bring to a boil and stir until the sugar dissolves completely. Allow to cool to room temperature.
- Combine and bottle: Mix the cooled cream base, melon puree and reserved alcohol. Pour the mixture into sterilized glass bottles and refrigerate before serving.
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