Meloncello | Creamy, Fruity & Unforgettable

A summery twist on Italy’s classic limoncello — this rockmelon liqueur is sweet, smooth, and dangerously sippable. Made with melon, cream, and a touch of vanilla, it’s the perfect after-dinner treat or homemade gift. Serve it ice-cold and enjoy the taste of summer in a glass.

Watch the Recipe

About This Drink

Meloncello is a Southern Italian favourite that takes inspiration from the famous limoncello of the Amalfi Coast. Instead of lemons, ripe rockmelon (or cantaloupe) is steeped in alcohol to extract its perfume and colour, then blended with milk, cream, and sugar for a silky, sweet, and refreshing liqueur that’s perfect chilled after a meal.

Ingredients

Rockmelon (peeled, seeded, cubed):	½ melon (about 500 g / 1.1 lb)
Pure Alcohol or Vodka:	Enough to cover (approx. 500 ml / 2 cups)
Milk (any kind):	400 ml (1 ⅔ cups)
Cream:	400 ml (1 ⅔ cups)
Sugar:	40 g (3 tbsp)
Vanilla Extract (optional):	1 tsp (5 ml)

How to Make It

Prep Time: 15 mins | Infusion Time: 7 days | Total Time: About 23 days (including rest)

Step 1: Place melon cubes in a clean glass jar and cover completely with alcohol. Seal tightly and store in a cool, dark place for 7 days, shaking daily.
Step 2: After 7 days, strain the alcohol and blend the melon pulp until smooth. Strain again through a fine sieve or cheesecloth to separate the liquid.
Step 3: In a saucepan, heat milk, cream, sugar, and vanilla until just boiling, then turn off the heat.
Step 4: Allow to cool slightly, then mix in the strained melon alcohol.
Step 5: Pour into bottles, seal, and refrigerate for at least 16 days before serving.
Step 6: Serve ice-cold in small glasses, and shake gently before pouring.

Tucci’s Tips

Use ripe, fragrant rockmelon — it gives the best aroma and colour.

Store bottles in the fridge, not the freezer, to preserve the creamy texture.

Always shake before serving — the milk and alcohol can separate slightly over time.

Variations

Vanilla Meloncello: Add more vanilla extract or a vanilla bean pod to the infusion.
Coconut Twist: Replace half of the milk with coconut milk for a tropical version.
Light Version: Use low-fat milk and cream for a lighter texture without losing flavour.

Did You Know?

Historical Fact: Limoncello originated on the Amalfi Coast in the early 1900s, but creative locals began experimenting with fruits like melon and strawberry to craft their own unique cream liqueurs — giving birth to Meloncello.

Fun Fact: In Naples, it’s common to serve Meloncello in frozen shot glasses — not only to keep it cold but also to make the first sip even smoother.

Share Your Drink!

Did you make this creamy Meloncello? Share your creation on Instagram or TikTok and tag @cooking.with.tucci — I’d love to see your homemade bottles!

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Storage & Thank You

Store Meloncello in the fridge for up to 90 days. Always shake before serving. Keep tightly sealed and avoid freezing to preserve the creamy consistency.

Can it be frozen? Not recommended — freezing may cause separation or change the texture.

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