Per Nana ~
I waited patiently all week for the cantaloupe
in the fruit bowl to ripen to the point of
perfection as I looked forward to making this
week's recipe of cold melon-berry soup.
Today I bought the most perfect strawberries
and mint leaves and found a small piece of
fresh ginger. I have never used fresh ginger
so I really had no clue about it. I used my favorite
kitchen tool, the handy zester, and grated away.
After adding the ginger to the liquid melon
I decided to research fresh ginger.
I had no idea it was supposed to be peeled. Oops!
Too late to worry about it now.
I chilled the soup and the melon balls for a few
hours and found it interesting that the
liquid thickened as it chilled.
After assembling all the ingredients, I
added a dessert wine called Vin Santo
and topped with the mint.
The presentation was quite pretty, but unfortunately,
neither Hubby nor I cared for the end result.
Perhaps using Vin Santo instead of the wine Dorie
mentioned was the problem, or maybe my lack
of knowledge about ginger made it too strong.
Thankfully I decided to prepare a single
serving and enjoyed the remaining delicious
fruit sans the soup.