Ingredients
2/3 cup sugar
1/2 cup tequila
1/4 cup orange liqueur, such as Cointreau
8 cups cubed seedless watermelon
1/2 cup fresh mint leaves
2/3 cup sugar
1/2 cup gin
1/4 cup orange liqueur, such as Cointreau
8 cups cubed seeded honeydew
1/2 cup fresh tarragon leaves
2/3 cup sugar
1/2 cup vodka
1/4 cup orange liqueur, such as Cointreau
8 cups cubed seeded cantaloupe
1/2 cup fresh basil leaves
Lime wedges and flaky sea salt, such as Jacobsen’s, for serving
Preparation
Tequila-Soaked Watermelon: Place sugar, tequila, orange liqueur, and 1/2 cup water in a small saucepan and bring to a gentle simmer over medium heat, stirring until sugar dissolves. Let cool slightly. Arrange watermelon in a single layer in a 9-by-13-inch baking dish. Pour syrup over fruit. Cover and refrigerate at least 6 hours and up to 1 day. Serve with mint and a drizzle of syrup; sprinkle with flaky salt and squeeze with lime juice.
Gin-Soaked Honeydew: Place sugar, gin, orange liqueur, and 1/2 cup water in a small saucepan and bring to a gentle simmer over medium heat, stirring until sugar dissolves. Let cool slightly. Arrange honeydew in a single layer in a 9-by-13-inch baking dish. Pour syrup over fruit. Cover and refrigerate at least 6 hours and up to 1 day. Serve with tarragon and a drizzle of syrup; sprinkle with flaky salt and squeeze with lime juice.
Vodka-Soaked Cantaloupe: Place sugar, vodka, orange liqueur, and 1/2 cup water in a small saucepan and bring to a gentle simmer over medium heat, stirring until sugar dissolves. Let cool slightly. Arrange cantaloupe in a single layer in a 9-by-13-inch baking dish. Pour syrup over fruit. Cover and refrigerate at least 6 hours and up to 1 day. Serve with basil and a drizzle of syrup; sprinkle with flaky salt and squeeze with lime juice.
