1-1/2
cups water
1 cup fruity white wine such as chenin blanc, semillon or gerwurztraminer
1/4 cup sugar
1 teaspoon grated lemon zest
1 ripe melon such as cantaloupe or honeydew, about 2 pounds, halved,
seeded, peeled, cubed and chilled
1 ice cube
2 tablespoons minced fresh cilantro
In
a saucepan, combine the water, wine, sugar and half of the lemon
zest. Bring to a boil over medium-high heat. Continue to boil until
the liquid is reduced by about one-third.
Remove
from the heat, let cool and then place in the freezer for 15 minutes
to chill.
In
a blender or food processor, combine half of the wine mixture, half
of the melon cubes and the ice cube. Purée until smooth. Pour in
a soup tureen. Repeat with the remaining wine mixture and melon
cubes and add to the first batch. Stir in the remaining lemon zest
and all but 1 teaspoon of the cilantro. |
