Minted melon balls

40 Servings

Ingredients

QuantityIngredient
-Martha Stewart hors d'
1Spanish melon, ripe but firm
1Cantaloupe, ribe but firm
cupCointreau or orange-flavored brandy
cupFresh mint leaves, chopped

Directions

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 d'Oeuvres.