Minted melon balls

Yield: 40 Servings

Measure Ingredient
\N \N -Martha Stewart hors d'
1 \N Spanish melon, ripe but firm
1 \N Cantaloupe, ribe but firm
⅓ cup Cointreau or orange-flavored brandy
⅓ cup Fresh mint leaves, chopped

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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