Melon With Port And Mint Recipes

MELON BALLS WITH PORT RECIPE

Steps:

• Scoop out melon meat with a melon baller.
• Place the melon balls in a glass and pour all your liquids. Mix to combine.
• Cover and set aside in your freezer for roughly 3 to 5 hours. You want the melon balls to be partially frozen and very cold.
• Portion accordingly and garnish with fresh mint leaves. You may also drain the melon balls from the liquid before serving.

MELON BALLS WITH PORT

Steps:

• 1. Combine port and sugar in a small saucepan; bring to a boil. Reduce heat, and simmer 10 minutes or until reduced to 1/2 cup. Place port mixture in a large bowl; cool. Add salt and cardamom to port mixture; stir to combine. Add cantaloupe balls and chopped mint; toss gently to coat. Cover and chill 1 hour before serving. Garnish with the mint sprigs, if desired.

MELON WITH PORT

Steps:

• Cut melon horizontally in half.
• Scoop out and discard seeds.
• Place melon halves on individual serving plates.
• Pour up to 1/4 cup of ruby port into each half.
• Cover loosely with plastic wrap and let stand at room temperature for 30 minutes before serving.

MELON WITH PORT WINE

Steps:

• Cut cantaloupe in half and scoop out seeds.
• Pour ½ cup port into each melon half.
• Cover and refrigerate until well chilled, at least 2 hours. Decorate with mint leaves and serve ice cold.

MELON BALLS WITH PORT

Steps:

• Scoop out melon meat with a melon baller. Arrange balls in a glass or china serving dish and add port. Soak for one hour before serving. Sprinkle with chopped mint.