Rockmelon with sweet wine and mint
The simplest being the most obvious - cut in half, seeds removed and sliced into wedges. A little fancier is the addition of a sweet wine such as Muscat de Beaumes-de-Venise. The wine is incorporated better if the rockmelon is cut in half, seeds removed and the flesh pierced here and there with a skewer. The wine will then seep into the flesh. Leave it in the fridge for a couple of hours before serving.
Have your say
- 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.