Melon Ball Sangria

Welcome warmer weather with this fruit and herb infused cocktail recipe from author and influencer Kelly Senyei. It’s from her cookbook The Secret Ingredient Cookbook and features a trio of watermelon, cantaloupe, and honeydew melon balls soaked in orange-flavored Cointreau. The spheres get a quick stop in the freezer for this party-in-a-pitcher that’s sweetened with homemade basil simple syrup.

1/4 cup sugar

1 cup fresh basil leaves

1/4 cup water

8 watermelon balls

8 cantaloupe balls

8 honeydew melon balls

4 ounces (1/2 cup) triple sec (such as Cointreau)

1 (750-ml) bottle prosecco

In a small saucepan set over medium heat, combine the sugar, basil, and water. Bring the mixture to a boil, then remove from the heat. Let the basil simple syrup cool completely.

Combine the watermelon, cantaloupe, and honeydew balls in a large bowl. Pour in the triple sec and stir to combine. Using a slotted spoon, arrange the melon balls in a single layer on a parchment paper–lined baking sheet. Reserve the Cointreau left in the bowl. Freeze the melon balls for a minimum of 15 minutes, or up to 1 day.

In a pitcher, combine the basil syrup, frozen melon balls, reserved triple sec, and prosecco. Stir the mixture, then pour into glasses and serve.

Photo credit: Robert Bredvad