- 1 rockmelon
- 375ml of a rich dessert wine
- 2 tbsp of caster sugar
- 3 or 4 sprigs of mint
Cut a rockmelon in half and remove the seeds. With a melon baller, scoop out as many balls as possible. Place them in a bowl.
In another bowl, mix 375ml of a rich dessert wine, such as a sauternes or botrytis semillon or riesling, with 2 tbsp of caster sugar until dissolved. Pour onto the rockmelon balls.
Add 3 or 4 sprigs of mint and mix carefully, taking care not to damage the balls.
Refrigerate for 2 hours before serving with vanilla ice-cream.
- Course - Snacks