Melon on Ice Recipe

Ingredients

Serve 4

• 2 cantaloupe/rock melons

• 1/2 cup/125 ml dry Port

• crushed ice, to serve

Method:

1. Cut the melons in half horizontally. Remove the seeds.

2. Use the melon bailer to remove the flesh from each half and place the balls in a large bowl.

3. Remove all the remaining flesh on the inside of the skins. Pour the Port over the melon balls and mix well.

4. Refrigerate for at least 2 hours. Use an ice crusher or put the ice cubes in a tea towel and crush well with a meat tenderizer. Place the crushed ice in individual bowls.

5. Place the empty melon halves on top of the ice and fill with the melon balls.

6. Pour the remaining marinade over each melon half. Serve immediately.