Melon with Red Wine and Mint Sauce - Amanda Grant
100ml (3 1/2oz) dry red wine 2 tbsp golden icing sugar (or other sweetener) 60ml (2oz) red wine
vinegar finely grated zest of 1 orange large handful of fresh mint leaves, roughly chopped freshly
ground black pepper 1 large ripe melon (Galia, cantaloupe, honeydew, etc) handful of fresh mint
leaves, to serve
Mix the wine and sugar in a saucepan and heat gently until the sugar has dissolved. Leave to cool.
Stir the vinegar, orange zest and mint into the wine syrup and season to taste with pepper.
Cut the melon in half and scoop out the seeds with a teaspoon. Cut each half lengthwise into 2
segments. Slice the flesh away from the skin of each segment by running a knife blade between the
flesh and skin and cut the flesh into long thin strips.
Divide the melon strips between 4 plates and drizzle a little of the sauce over them. Add a
scattering of mint leaves and serve with any remaining sauce.