|Preparation||Resting||Cooking||Start to finish|
|10 min.||30 min.||5 min.||45 min.|
Rinse and dry 1 handful fresh mint leaves.
|2||Pour 100 g water and 50 g caster sugar into a small pan, add the roughly chopped mint leaves and bring to the boil.
Cover and leave to cool.
Prepare the melon
Cut the melon in half and scrape out the seeds from the middle.
|4||Use a pommes parisiennes spoon to cut the melon into balls.||5 min.|
|5||Prepare the whole melon like this, putting the balls into a bowl as you go.
If you do not have this special kind of spoon, you can simply dice the melon.
Combine the flavours
Pour the cold syrup through a strainer onto the melon balls.
Add the juice of ½ lime and 2 tablespoons rum. Mix well.
|7||Cover and refrigerate before serving.||30 min.|
|8||Serve in glass dishes, garnished with a sprig of mint.|
For 4 people : 3.99 €
Per person : 1.00 €
|Water: You can get more informations, or check-out other recipes which use it, for example: Gingerbread, Butter cream, Pizza dough, Aperitif rolls, Choux pastry (pâte à choux), ... All|
|Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Apple and almond gratin, Pears and caramelised walnut samosas , Chocolate sauce, Finger biscuits, Quick bramble jelly, ... All|
|Rum: You can check-out other recipes which use it, like for example: Pancake batter, Rum babas, Little apple turnovers with almonds and raisins, Pogne de Romans, Pains briochés aux raisins, ... All|
|Melon: You can check-out other recipes which use it, like for example: Melon with port sorbet, ... All|
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