Melon is great with berries but you need tart ones to provide contrast. This is also good with a ginger- or thyme-scented syrup. Make it in the same way but add grated ginger or sprigs of thyme and let them infuse the syrup.
Timings
Prep time: 20 minutes, plus cooling and chilling
Cook time: 10 minutes
Serves
6
Ingredients
- 400ml white wine
- 300g granulated sugar
- juice of 1 lemon, plus
- 2 broad strips of zest
- 2 tbsp elderflower cordial, or to taste (cordials vary considerably
- in strength)
- ½ melon, such as Charentais or Ogen
- 200g strawberries, hulled and halved or quartered (small ones should be left whole)
- 200g raspberries
- cream or crème fraîche, to serve
Method
- Mix the wine, sugar, lemon juice and zest together with 200ml water in a saucepan and slowly bring to the boil, stirring a little to help the sugar dissolve. Boil for 7 minutes. Remove from the heat and add the cordial, then leave to cool completely. It should thicken as it cools to give a syrupy consistency. Strain into a clean bottle or jar.
- Remove the seeds from the melon and cut the fruit into slices. Remove the skin from each slice and place into a bowl with the strawberries and raspberries. Pour over the cooled syrup.
- Chill briefly (if you leave it for too long the raspberries get soft), or serve at room temperature with whipped cream or crème fraîche.
Disclaimer: The copyright of this article belongs to the original author. Reposting this article is solely for the purpose of information dissemination and does not constitute any investment advice. If there is any infringement, please contact us immediately. We will make corrections or deletions as necessary. Thank you.
