Whether you treat them as cocktail food or drink, it doesn’t matter. It’s a punch, if you ask me. These tipsy melon balls are infused with vodka, drenched in pineapple juice and served with skewers to pierce the melon balls with while you sip the liquid.
It took a few attempts to make this drink. Speedy’s idea. He bought a watermelon, a honeydew and a cantaloupe plus a new baller. He cut the fruits open and used the baller to scoop out balls. The trimmings, he kept in a covered container in the fridge. The funny thing is that the girls were grossed out by the appearance of the trimmings and didn’t want to touch them.
The colorful balls Speedy placed in a separate container, poured vodka over them and stuck the container in the freezer. Too excited to try them, he took the container out of the freezer, placed the half frozen balls in a cocktail glass and we started to pop them into our mouths. Oh, man, to describe the experience as an alcohol overload would be mild.
The natural sweetness of the fruits was hovering in the background but the smell and taste of the vodka was much too overwhelming. Still, the red, peach and light green balls in clear glass made such a lovely vision that I proceeded to take photos anyway. I even shared one shot on Instagram and Facebook.
But there was no way I could write a blog post about the drunken melon balls at that stage. If anything, they were much too drunk. They were dead drunk, truth be told. And that’s how anyone would feel after three or four servings of the melon balls. How in the world could anyone enjoy a meal afterwards, no matter how delicious, in such a state? So, a few tweaks were in order.
While the melon balls continued to sit in the freezer for another day, Speedy went out and bought pineapple juice. He chilled the juice overnight and then the experiment continued.
Today, I took the juice out of the fridge, poured about three quarters cup into a glass measuring cup and stirred in two teaspoons of sugar until dissolved. I filled champagne glasses with the frozen melon balls and poured in just enough pineapple juice to almost fill the glass.
As the melon balls thawed, the vodka got mixed into the juice and the melon balls absorbed some of the juice in exchange for the pure vodka. The result was fantastic. The melon balls were no longer dead drunk but just a little bit tipsy. And the pineapple juice was spiked with just the right amount of vodka.
The recipe below has been adjusted to use up all the balls scooped out from a whole watermelon, a whole honeydew and a whole cantaloupe.
- 1 seedless watermelon
- 1 honeydew
- 1 cantaloupe
- 1 to 1-1/2 cups vodka
- 2 to 3 liters pure pineapple juice well chilled
- 1 to 1-1/2 cups white sugar or to taste
Cut the watermelon, honeydew and cantaloupe into halves. Scoop out the seeds of the honeydew and cantaloupe.
Using a baller, scoop out as many balls as you can from the flesh of the three fruits.
Place the melon balls in a shallow container wide enough to hold them in a single layer. Pour the vodka over them. Cover the container tightly and freeze the melon balls overnight. They should be rock hard.
Dump the frozen melon balls into a punch bowl (or into individual glasses) including the pool of frozen vodka that has formed between them.
Stir the pineapple juice and sugar until the sugar is completely dissolved.
Pour the pineapple juice over the frozen melon balls.
IMPORTANT: Leave to allow the melon balls to partially thaw for about ten minutes before serving. If not serving immediately, keep in the fridge until needed. If the tipsy melon balls is kept in the fridge for an hour or longer, serve as soon as you take them out of the fridge.
Cut the skin off the fruit trimmings. You may cut up the fruits and eat them directly or you may use them to make smoothies and shakes.