This is a spectacular and refreshing way to celebrate late-summer bounty. While the presentation of the watermelon juice, jellied fruit and melon balls may look as though you need to be a chef to accomplish it, rest assured that the recipe is doable?— and doable well.
- Portion size 8 servings
- Credits : Canadian Living Magazine: September 2005
Cut rind from watermelon. In food processor, pur?watermelon until smooth; strain through fine sieve into liquid measure to make 4 cups (1 L). (Make-ahead: Cover; refrigerate for up to 24 hours.)
Scoop out seeds from cantaloupe and honeydew; with melon baller, scoop out 36 balls from each.
In saucepan, bring sugar and 1/2 cup (125 mL) water to simmer. Remove from heat and set aside.
In small saucepan, sprinkle gelatin over?1/4 cup (50 mL) water; let stand until softened, about 5 minutes. Heat over low heat until dissolved, about 1 minute. Scrape into sugar mixture. Stir in wine; set aside.
Lay 1 mint leaf in each of eight 6-oz (175 mL) custard cups or ramekins. Divide berries and all but 32 of the melon balls among cups. Pour in enough of the wine mixture to cover fruit. Cover and refrigerate until set, about 6 hours. (Make-ahead: Refrigerate for up to 24 hours.)
To serve, briefly dip each cup in warm water to loosen. Invert each into shallow soup bowl. Ladle watermelon juice into each bowl; surround with remaining melon balls. Shred remaining mint; sprinkle over top.
Nutritional facts <b>Per serving:</b> about
- Sodium 26 mg
- Protein 4 g
- Calories 189.0
- Total fat 1 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 37 g
- Iron 6.0
- Folate 12.0
- Calcium 3.0
- Vitamin A 33.0
- Vitamin C 120.0