|
|
|
|
|
Ingredients: |
|
1 large
1/2 cup
1/2 cup
1/4 cup
369 ml
500 g/ 1 lb
|
honeydew melon
water
sugar
green ginger wine
bottle dry champagne
sultana grapes
castor sugar |
 |
|
Method:
-
Cut melon in
half. Scoop out seeds from each half. With melon
baller, scoop out balls of melon, place into
bowl. Cut remaining melon into pieces, reserve
for another meal.
-
Place sugar, water and ginger
wine into small pan, stir over low heat until
sugar is dissolved. Bring to boil, boil
uncovered for three minutes. Remove pan from
heat, cool; place the syrup into bowl, cover and
refrigerate until very cold and ready to use.
-
When buying the sultana grapes,
choose small neat bunches of grapes. Cut bunches
of grapes with stems large enough to hook over
glasses neatly, so that grapes are held in
position. With small pastry brush dipped into
lightly beaten egg white, brush grapes lightly,
making sure that grapes are completely covered
with egg white.
-
Place grapes immediately into
bowl of castor sugar, sprinkle over sugar, make
sure that all grapes are coated. Place melon
balls into six individual tall glasses, place
grapes at side of glasses, pour approximately
one and a half tablespoons of ginger syrup into
each glass, top with well chilled champagne.
Serves 4 to 6 |
|
|
|
|
|
or visit our