Serves: 6
INGREDIENTS
1 rock melon
1 honeydew melon
½ a medium watermelon
Syrup
1 fat stalk of lemongrass
1 cup caster sugar
1½ cups water
¼ teaspoon Chinese 5 spice
zest and juice of 1 lime
1 tablespoon finely chopped fresh ginger
To finish
mint leaves
METHOD
Syrup: Cut off the bulb end (white part) of the lemongrass (about 6 cm) and discard the tough leaves. Wash and finely chop the lemongrass bulb. Place in a saucepan with the remaining ingredients and bring to the boil, stirring to dissolve the sugar. Simmer for 5 minutes. Remove from the heat and cool. Refrigerate until ready to serve.
Melons: Halve the melons and scoop out the seeds. Using a 2-3 cm wide melon baller, scoop out as many balls as possible. Strain the chilled syrup, discarding the solids.
To serve: Divide the melon balls between serving glasses and pour over the chilled syrup.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.