Recipes Nipo-Peruana (PG 13) Be the first to rate & review! In this mocktail recipe, fresh honeydew juice stands in for melon liqueur. Slideshows: Melon Recipes By Food & Wine Editors Updated on March 29, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 5 mins Yield: 1 Ingredients One 3 1/2-pound honeydew melon, halved and seeded (for 2 ounces fresh honeydew juice) 3/4 ounce fresh lemon juice 3/4 ounce fresh lime juice 1/2 ounce orgeat (almond-flavored syrup) Ice 3 honeydew melon balls skewered on a pick, for garnish Directions Chop the melon flesh and transfer to a blender. Puree until smooth. Strain the puree, without pressing on the solids, to extract clear green juice. Reserve 2 ounces of the juice and refrigerate the rest for another use. In a cocktail shaker, combine the 2 ounces melon juice with the citrus juices and orgeat. Fill the shaker with ice and shake well. Strain into a chilled coupe and garnish with the skewered melon balls. Rate it Print