[Update my dinner status], I'm making this tonight.
Servings: 40 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 Spanish melon, ripe but firm
- 1 Cantaloupe, ribe but firm
- 1/3 c Cointreau or orange-flavored
- 1/3 c Fresh mint leaves, chopped
Preparation
Cut melons in half. Scoop out seeds with wooden spoon. Using melon ball scoop, cut as many balls from each melon as possible, trying to keep balls uniform in size and whole. Add brandy, stir well (but gently) and refrigerate until ready to use. Serve from a bowl with small decorative picks. Formatted by Theresa Grant, HWWK11B,From Martha Stewart Hors dOeuvres. Posted to MM-Recipes Digest V4 #028 by John Merkel on Jan 26, 1997.
