Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 355ml Water

  2. 1 cup 237ml Fruity white wine such as Chenin Blanc, Semillon or Gerwurztraminer

  3. 1/4 cup 49g / 1.7oz Sugar

  4. 1 teaspoon 5ml Grated lemon zest

  5. 1 Ripe melon such as cantaloupe or honeydew - halved, seeded, Peeled, cubed and chilled - (abt 2 lbs)

  6. 1 Ice cube

  7. 2 tablespoons 30ml Minced fresh cilantro (may substitute Mint or basil)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a medium saucepan over medium-high heat, combine the water, wine, sugar and 1/2 teaspoon of the lemon zest. Bring the mixture to a boil and cook until the liquid is reduced by about 1/3, about 10 minutes. Remove the pan from the heat; set aside to cool to slightly. Transfer the pan to the freezer for 15 minutes. In a blender or food processor, combine 1/2 of the wine mixture, 1/2 of the melon cubes and the ice cube and puree until smooth. Pour the soup into a tureen or bowl and set aside. Repeat with the remaining wine mixture and melon cubes and add to the first batch. Stir in the remaining 1/2 teaspoon lemon zest and 1 1/2 tablespoons of the cilantro. Ladle the soup into individual bowls and sprinkle with the remaining cilantro. Serve immediately. This recipe yields 6 servings.


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