Midori

Homemade Midori-Style Melon Liqueur

A homemade honeydew-melon liqueur inspired by Japan's iconic Midori, capturing its vivid green color and sweet, fruity character. Note: this is a homemade interpretation, not the proprietary melon liqueur produced in Japan since 1978.

Prep

30 min

Cook

10 min

Total

40 min

Serves

Yields about 700 ml (24 fl oz)

Difficulty

Medium

Recipe ingredients

• •1 whole (1 medium) ripe honeydew melon, about 800 g / 1½ lb; must be very ripe and fragrant for best color and flavor
• •150 g (¾ cup) granulated sugar
• •240 ml (1 cup) neutral grain spirit (vodka, 40% ABV / 80 proof), minimum 40% ABV required to safely macerate the fruit; do not use lower-proof spirits
• •60 ml (¼ cup) water
• •2 g (½ tsp) citric acid, preserves color and adds tartness; optional but recommended
• •2 drops green food coloring, optional, for the signature vivid Midori hue; commercial Midori uses approved food dyes

Steps

1. 1 Sanitize a 1 L (about 1 quart) glass jar with a tight-fitting lid by washing in hot soapy water, rinsing, and drying in a 120 °C / 250 °F oven for 10 minutes.
2. 2 Wash the honeydew thoroughly under cool running water and pat dry. Cut in half, scoop out and discard the seeds, then cut the flesh away from the rind. Reserve only the green flesh (about 500 g / 1 lb 2 oz).
3. 3 Cut the melon flesh into roughly 2 cm (¾ in) cubes. Place them in the sanitized jar and pour the vodka over the melon, making sure all the fruit is submerged. Seal tightly.
4. 4 Store the jar in a cool, dark place at 18–22 °C (65–72 °F) for 3 to 5 days, gently shaking once daily. Do not exceed 7 days, as the melon can turn sour.
5. 5 After maceration, strain the infusion through a fine-mesh sieve lined with cheesecloth into a clean bowl, pressing gently on the fruit to extract the liquid. Discard the spent melon.
6. 6 Make the syrup: combine the sugar and water in a small saucepan. Heat over medium, stirring, just until the sugar fully dissolves (do not boil hard). Remove from heat and let cool to room temperature.
7. 7 Stir the cooled syrup, citric acid, and optional green food coloring into the melon infusion. Taste and adjust sweetness if desired.
8. 8 Bottle the liqueur in a clean glass bottle or jar with a tight seal. For best clarity and flavor, refrigerate for at least 24 hours before serving.
9. 9 Serve well-chilled, either neat over ice, in a Melon Ball cocktail (with vodka and pineapple juice), or splashed into sparkling wine. Keeps refrigerated for up to 2 months.