Food & Cooking Recipes Drink Recipes Cocktail Recipes Honeydew Fizz Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 17, 2019 Print Rate It Share Share Tweet Pin Email Photo: Stephen Lewis Servings: 2 Honeydew melon balls float in a mix of seltzer and melonliqueur. Ingredients ½ large honeydew melon (about 3 pounds) ½ cup Midori or other melon liqueur 1 cup seltzer water, chilled Directions With a large spoon, scrape out and discard honeydew seeds. Using a 3/4-inch melon baller, scoop out 10 balls; place in a large sealable plastic container. Pour Midori over melon balls; transfer to freezer, and let macerate about 1 hour. Meanwhile, place remaining honeydew in a blender, and puree until smooth. Let stand until juice settles to the bottom of blender and foam rises to the top. Skim off foam, and measure out 1/2 cup juice. Remove honeydew-ball mixture from freezer; stir in juice and seltzer. Divide evenly between two cocktail glasses; serve immediately. Rate it Print