Minted melon balls
40 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Martha Stewart hors d' | ||
| 1 | Spanish melon, ripe but firm | |
| 1 | Cantaloupe, ribe but firm | |
| ⅓ | cup | Cointreau or orange-flavored brandy |
| ⅓ | cup | Fresh 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.
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