Makes 2 litres
1 honeydew melon
1-2 tsp honey
1 cup melon liqueur, like Midori
1 bottle chilled white wine, like
gewürztraminer or riesling
1 cup brandy
4 limes, cut into slices
Scallop & Melon Canapés
12 large Queen scallops
1 tbsp olive oil
1 tbsp butter
½ rockmelon or honeydew
¼ cup sea salt
¼ cup finely snipped chives
1 tsp freshly ground black
12 canapé skewers
To make sangria, cut melon in half and remove seeds. Using a melon baller, scoop out the firm flesh. Aim to make 2 cups of melon balls.
Scoop out any remaining melon flesh with a spoon, then discard skin. Put remaining flesh in a blender and puree with honey, to taste.
In a large serving jug, mix Midori, wine and brandy. Add 1 cup of melon puree and mix well. Add melon balls and lime slices; stir to combine. Serve immediately with scallop and melon canapés.
To make scallop and melon canapés, trim scallops of orange coral. Heat oil and butter in a frying pan. Fry scallops for 30-40 seconds on each side.
Trim melon of its skin and remove seeds. Use a melon baller to scoop out 12 balls, or cut into 12 cubes with a knife.
Mix together sea salt, chives and pepper on a small plate. Thread a piece of melon onto a canapé skewer.
Dip melon into the chive mixture, then thread a scallop onto the skewer.
Repeat with remaining scallops and melon. Serve.