Serves 8 to 10
Fresh, ripe melons and an excellent vermouth are the requirements for this dessert, but proportions of one melon to another can be altered to your taste, and sliced or cubed melons will do very well if you don’t have a melon scoop.
• 2 cups honeydew melon balls
• 3 cups cranshaw melon balls
• 3 cups watermelon balls
• 1 cup sweet Italian vermouth
1. Seed and cut the melons and combine them in a deep bowl. Pour the vermouth over them and, using wooden spoons, lift the melon pieces from the bottom several times.
2. Cover and chill for at least 2 hours, carefully stirring the mixture up 2 or 3 times in the course of the chilling.
3. Serve in an attractive glass or crystal bowl.
