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1 pc cantelope
2 oz white wine
1/8 tsp vanilla
-
1 pc honeydew
2 Tbsp midori liquor
2 oz white wine
several leaves fresh mint
whipped cream
several more leaves of fresh mint
=Cut a small piece off each end of both the melons level, then sliced down and around melon to carefully remove the skin. This way all the skin can be removed without loosing the fruit just next to the skin. Slice in half and remove seeds.
Puree separately in a food processor or blender. The blender will give a smoother soup.
For the cantelope; puree and add the white wine (to taste), vanilla and a pinch of salt.
For the honeydew; puree with the mint leaves and add the wine, midori liquor
2 oz white wine
1/8 tsp vanilla
-
1 pc honeydew
2 Tbsp midori liquor
2 oz white wine
several leaves fresh mint
whipped cream
several more leaves of fresh mint
=Cut a small piece off each end of both the melons level, then sliced down and around melon to carefully remove the skin. This way all the skin can be removed without loosing the fruit just next to the skin. Slice in half and remove seeds.
Puree separately in a food processor or blender. The blender will give a smoother soup.
For the cantelope; puree and add the white wine (to taste), vanilla and a pinch of salt.
For the honeydew; puree with the mint leaves and add the wine, midori liquor
