Ingredients

serves 2

　　1/2 large honeydew melon (about 3 pounds)

　　1/2 cup Midori or other melon liqueur

　　1 cup seltzer water, chilled

　　

Step 1

With a large spoon, scrape out and discard the honeydew seeds. Using a 3/4-inch melon baller, scoop out 10 balls; place in a large sealable plastic container. Pour the Midori over the melon balls; transfer to the freezer, and let macerate about 1 hour.

　　

Step 2

Meanwhile, place the remaining honeydew in a blender, and puree until smooth. Let stand until the juice settles to the bottom of the blender and the foam rises to the top. Skim off the foam, and measure out 1/2 cup juice.

　　

Step 3

Remove the honeydew-ball mixture from the freezer; stir in the juice and seltzer. Divide evenly between 2 cocktail glasses; serve immediately.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.