Melon soup with pitahaya balls


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

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!


  • 1
    Cut the melon in half, remove the seeds, peel and cut into slices.
  • 2
    Blend the melon, port (or sweet wine) and sugar in the blender until it becomes a smooth soup.
  • 3
    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.
  • 4
    Cut the pitahaya in half and spoon out balls of fruit (using a small ice cream scoop).
  • 5
    Place a scoop of strawberry sorbet and the pitahaya balls in the soup and serve immediately.
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