Refrigerator Pickled Cantaloupe

By ltrodrigu

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Ingredients

• For Basil Syrup:
• 1 cup granulated sugar
• 1 cup tightly packed basil leaves
• 1 cup warm water
• For the pickles:
• 1 small ripe cantaloupe
• 6 ounces St-Germain Elderflower Liqueur
• 6 ounces gin
• 6 ounces lemon juice, fresh squeezed
• 6 ounces basil infused simple syrup

Preparation

Step 1

Make Basil Syrup:
In a saucepan over medium-high heat, combine sugar and water, stirring to dissolve. Transfer to an airtight container. Add basil leaves to container and seal. Refrigerate 4 hours. Remove wilted basil. Return to refrigerator until ready to use.

Peel and halve cantaloupe, scoop out seeds and cut into wedges.

Make Pickling Liquid:
Combine elderflower liqueur, gin, lemon juice and basil syrup.

Place melon wedges in an airtight container or Ziploc bag. Pour pickling liquid over fruit, filling container, or pressing as much air as possible out of bag. Refrigerate 24 hours before proceeding with Saint 75 cocktail recipe at left, adding to a salad or pairing with prosciutto.