Thursday, September 9, 2010


This was this morning's fruit course and a copy was requested by one of our guests. Thought we might share it with you all.

Chilled Honeydew Soup
3 ripe honeydew melons, seeded and flesh cut into chunks
1 1/2 cups orange juice
1/3 cup lime juice
3 tablespoons honey
1/2 cup heavy cream, whipped
mint for garnish

Puree melon in blender; place in bowl and add orange juice and lime juice. Refrigerate overnight. Serve in stemmed wine glasses. Garnish with a dollop of whipped cream and a small strawberry.

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