Minted Melon Mold
INGREDIENTS:
-Martha Stewart hors d'
1 Spanish melon, ripe but firm
1 Cantaloupe, ribe but firm
1/3 c Cointreau or orange-flavored
-brandy
1/3 c Fresh mint leaves, chopped
-Martha Stewart hors d'
1 Spanish melon, ripe but firm
1 Cantaloupe, ribe but firm
1/3 c Cointreau or orange-flavored
-brandy
1/3 c 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.