Chilled Honeydew Soup with Lemon, Mint & Dry Rosé
Although peppermint is more popular (and readily available) than spearmint, use the latter in this recipe if you can find it—it’s a bit sweeter and milder.
Ingredients
2 Tbsp. honey
1 heaping Tbsp. finely grated lemon peel
3 Tbsp. minced fresh mint (or more to taste)
6 to 7 cups fully ripe, coarsely chopped honeydew, plus 1 cup finely diced honeydew (divided)
1 cup dry rosé wine
8 fresh mint sprigs
Directions
Microwave honey and lemon peel in a small bowl for 20 to 30 seconds (just enough to warm it and bring out the lemon flavor). Stir this into a food processor or blender, add the coarsely chopped melon and puree until as smooth as possible. Briefly blend in the minced mint.
Transfer mixture to a bowl, stir in wine, cover and chill thoroughly.
To serve, garnish each portion with diced melon and a mint sprig.
Suggestions
Terese recommends using spearmint in this recipe, if you can find it. It's a bit sweeter and milder.
To serve this as a dessert, increase the amount of honey.
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