Melon Cocktails

1 honeydew melon
8ozs 225g lychees
4 pieces stem ginger
2 Tblsp ginger syrup

Cut melon in half, remove seeds, scoop out the flesh with a melon baller. Reserve juices. Peel lychees and either leave whole or halve and remove stone. Slice stem ginger. Mix together melon juice with ginger syrup.
Divide fruit into 4 small glasses. Pour syrup over the fruit and decorate with sliced ginger.
Serves 4.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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