Melon Cream Liqueur: the Taste of Sicilian Summer in a Glass

The melon that becomes a liqueur

In Sicily, summer melon is one of those simple joys: sweet, fragrant, juicy. Turning it into a creamy liqueur sounds like a gamble — yet it works, and works beautifully. Coral's Melon Cream Liqueur takes that summer scent and seals it in a bottle, ready to pull from the freezer all year round.

Coral Sorsi di Sicilia is a company from Gagliano Castelferrato, in the province of Enna, drawing on artisan experience in liqueur-making. A traditional recipe, top-quality ingredients: these liqueurs tell the scent and flavour of Sicily.

Why a cream, not a dry liqueur

Melon is a delicate fruit. A dry, spirituous liqueur would mask its aroma. Cream, instead, does the opposite: it caresses it, rounds it out, makes it velvety. The result is a soft, sweet, low-strength after-dinner drink — 17% vol. — that even those who dislike strong liqueurs will happily sip.

The warm, vivid orange colour is part of the experience: the glass stands out on the table and invites a taste.

How to serve it

• Well chilled — Keep it in the fridge or, better still, the freezer. The cold thickens the cream and enhances its roundness.
• Neat, after dinner — In small glasses, like a dessert to drink. It closes the meal without weighing it down.
• Over ice cream — Poured over a scoop of custard-flavoured or fior di latte gelato, it becomes an instant summer dessert.
• In a cocktail — Try it with well-chilled prosecco for a sweet, unusual aperitif.

Always shake the bottle before pouring: the slight separation and the sediment at the bottom are natural in a cream liqueur without excess stabilisers. It is the sign that there is real cream inside.

A few practical notes

It contains milk and is gluten-free. Strength 17% vol., 50 cl format. Once opened, keep it refrigerated and enjoy it within a few weeks to make the most of its aroma. And, like any good liqueur, it is to be enjoyed in moderation.