CANTALOUPE CURLS WITH SPICED WINE
An old-school ice cream scoop turns out beautiful curls of melon; the pink peppercorn and bay-infused wine syrup keeps things interesting.
Provided by Lillian Chou
Categories Fruit Dessert No-Cook Quick & Easy Cantaloupe Red Wine Summer Vegan Gourmet Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 6
Steps:
- Simmer all ingredients except cantaloupes in a 1-quart heavy saucepan until reduced to about 1/4 cup, 10 to 15 minutes. Remove from heat and cool in saucepan set in a bowl of ice and cold water. Discard bay leaf.
- Halve each cantaloupe and discard seeds. Scoop out curls from melon halves with an ice cream scoop (not one with a lever), then divide curls among 4 bowls along with any juices. Just before serving, drizzle each serving with about 1 tablespoon cooled spiced wine.
CANTALOUPE SYRUP
Use to make popsicles, flavour ice teas or punch, or create a refreshing fizzy drink! From Martha Stewart Kids
Provided by SoupCookie
Categories Beverages
Time 15m
Yield 3 cups, 3 serving(s)
Number Of Ingredients 2
Steps:
- Peel and seed cantaloupe, then cut into chunks. Put in food processor or blender, and whirl till very smooth.
- In an air tight container mix 2 cups cantaloupe puree with simple syrup, cover and store in fridge; use within 2 days.
- *Fizzy drink: in a tall glass add 2-3 tablespoons cantaloupe syrup and top off with soda water, garnish with a few frozen melon balls.
Nutrition Facts : Calories 50, Fat 0.3, SaturatedFat 0.1, Sodium 23.5, Carbohydrate 12, Fiber 1.3, Sugar 11.6, Protein 1.2
CANTALOUPE SYRUP
Use any leftover syrup to flavor summer drinks, or freeze in an ice-cream maker for sorbet.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes about 3 cups
Number Of Ingredients 2
Steps:
- Seed and peel cantaloupe; cut into chunks. Transfer to a food processor or blender; process until very smooth. In an open airtight container, combine 2 cups cantaloupe puree with the simple syrup. Refrigerate, covered; use syrup within 2 days.
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