Melon ice cream soup

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Melon ice cream soup

Melon ice cream soup

Number of people

4 ripe melons

1 bunch fresh basil

8 cl of muscatel

20 cl water

Preparation: 20 min
Step 1
Cut your melons in half, seed them.
Step 2
Make balls in the melon flesh (about 4 per person) and store them in a cool place. Collect the rest of the melon flesh.
Step 3
Put in your blender or salad bowl (depending on your utensil to make the soup), chop basil leaves (be generous!) and add them to your melons.
Step 4
Mix. Add your Muscat.
Step 5
Either you can keep in the refrigerator for a minimum of 4 to 5 hours, pour a glass of ice water or even a glass and a half to suit your taste for consistency.
Step 6
Either add 7 or 8 ice cubes and place in the refrigerator for at least 2 hours.
Step 7
Just before serving, add a few melon balls and a basil leaf for decoration.
I add my grain of salt

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