1 ripe melon
100-150 ml white port (or sweet white wine)
2 tbsp. white castor sugar
Juice from 1 orange
Juice from 1 lime
Strawberry sorbet
Pitahaya

Would you like to serve a unique dessert? Then go for melon soup with sorbet and pitahaya balls. Easy to make, but big on effect!

Preparation

Cut the melon in half, remove the seeds, peel and cut into slices.

Blend the melon, port (or sweet wine) and sugar in the blender until it becomes a smooth soup.

Stir in orange and lemon juice to taste, and add a bit of sugar if necessary. Place the soup in the refrigerator to chill for 2-3 hours.

Cut the pitahaya in half and spoon out balls of fruit (using a small ice cream scoop).

Place a scoop of strawberry sorbet and the pitahaya balls in the soup and serve immediately.

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