Melon Ginger Sharbat Recipes

MELON & GINGER SHARBAT

Steps:

• Blend the melon, ginger, orange juice and sugar together until smooth - you may need to do this in batches. Add the lemon juice if the orange isn't very tart. Add a pinch of salt and pepper, if you like, and adjust the sugar to taste. Serve in glasses over lots of ice.

MELON AND GINGER SOUP

Steps:

• Cut the whole melon into 8 wedges and the half into 4, and set aside two of the wedges. Remove the remaining melon from the rinds, and chop coarsely. Puree until smooth in a blender or a food processor fitted with the steel blade. Transfer to a bowl and whisk in the lime zest and 1 tablespoon of the lime juice, the salt, buttermilk, 1 teaspoon of the ginger juice, and the agave syrup. Taste and add the remaining ginger juice if desired. Cut the remaining wedges of melon into very small dice and place in a separate bowl. Chill the soup and diced melon for at least 1 hour.
• Just before serving, toss the diced melon with the mint and remaining lime juice. Ladle the soup into bowls, top with the melon and mint, and serve.

KHARBHOOJA SHARBAT, MELON BEVERAGE

Steps:

• If using small melons, slice off the top of each as a lid, if using large melons, cut them into half.
• Cut the edges into zigzag pattern.
• Cut a thin slice off the bottom so that the melon stands upright without tipping (take care not to cut through the shell).
• Scoop out the seeds and discard.
• Scoop out the flesh and process in a blender, along with the remaining ingredients, until smooth.
• Chill well and serve in the shells, if desired, with reversed lids and a straw.

LAYERED MELON AND SMOKED SABLE WITH GINGER EMULSION

Steps:

• Finely grate enough ginger to measure 1 tablespoon. Purée ginger, oil, and lime juice in a blender until smooth and emulsified. Transfer to a small bowl.
• Arrange sable slices in 1 layer on a tray and brush with some of ginger emulsion.
• Halve melon lengthwise, then seed and peel. Cut 12 (1/8-inch-thick) lengthwise slices of melon.
• Arrange 3 melon slices and 3 sable slices on each of 4 plates. Drizzle plates with ginger emulsion.

MELON WITH ORANGE-GINGER SYRUP

Steps:

• Fill a large bowl with ice and water; set aside. Place the orange juice, sugar, and ginger in a small saucepan over medium heat; bring to a boil. Let simmer, stirring occasionally, until sugar has dissolved and syrup has thickened, about 15 minutes. Remove from heat; strain syrup into a clean bowl; add the Cointreau; stir to combine. Set bowl in ice bath, or chill in refrigerator, until syrup is cold.
• Using different sizes of melon ballers, cut balls from the honeydew and canary melons. Place balls in a medium bowl; add 1/2 cup cold syrup and orange zest. Toss to combine.
• To serve, arrange cantaloupe on a platter. Spoon melon balls on top. Serve extra melon balls on the side. Drizzle melons with syrup; garnish with mint. Serve with Orange Lace Cookies and remaining syrup on the side.

MELON WITH GINGER

Steps:

• Combine melon and blueberries in a nice bowl.
• Pour honey and lemon juice onto fruit.
• Grate ginger over top.
• Stir well.