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Melon And Ginger Coupes Recipe
|Ripe honeydew melon||1 Small|
|Ginger wine||150 Milliliter (1 1/2 Deciliter)|
|Castor sugar||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Whipped cream||2 Tablespoon (Fresh Ones, For Decoration)|
|Preserved ginger||3 , sliced (For Decoration)|
Calories 196 Calories from Fat 26
% Daily Value*
Total Fat 3 g4.4%
Saturated Fat 1.8 g9%
Trans Fat 0 g
Cholesterol 10.7 mg
Sodium 45.3 mg1.9%
Total Carbohydrates 40 g13.2%
Dietary Fiber 1.8 g7.3%
Sugars 37.2 g
Protein 1 g2.5%
Vitamin A 2.3% Vitamin C 70.4%
Calcium 2.1% Iron 3%
*Based on a 2000 Calorie diet
With a spoon scoop out and discard the seeds.
Fill the cavity with ginger wine and add the sugar.
Cover with the 'lid' and leave in a refrigerator or cold larder overnight.
Shortly before serving drain the wine into a bowl.
Quarter the melon, cut the flesh into dice and add to the ginger wine with lemon juice and sugar to taste.
Serve in coupe glasses topped with whipped cream and decorated with a slice of preserved ginger.