Melon in Rum-Lime Sauce
An elegant and inviting mosaic of bite sized melon
balls complemented with blueberries and daiquiri sauce. A great dessert.
1 small honeydew melon
1/8 of a small watermelon
1 cup fresh blueberries
1 teaspoon grated lime rind
2/3 cup sugar
6 tablespoons lime juice
1/2 cup light rum
Cut the cantaloupe and honeydew melons in half. Remove the seeds.
Using a melon scoop, form the fruit into small balls.
Repeat for the watermelon making melon balls.
Pile the melon balls and the blueberries into a serving bowl and chill.
In a small saucepan, mix the sugar with the water. Bring to a boil, reduce heat and simmer for five minutes.
Add the lime rind and let cool at room temperature.
Stir in the lime juice and rum. Pour the sauce over the melon balls and berries and chill, covered, for several hours.
Decorate with sprigs of mint and add additional rum, if desired.
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