Cantaloupe Balls
We substituted fresh mint for the mint jelly called for in The Junior League of Charlotte's recipe from The Charlotte Cookbook, 30th Edition, and added our own flourish: black pepper.
Servings: Makes 8 servings
Ingredients
1 5-pound ripe cantaloupe
1/2 cup finely chopped mint leaves (from about 8–10 stems)
Pinch granulated sugar
Freshly ground black pepper
Directions
Halve and seed cantaloupe. With a 1-inch melon baller, scoop out flesh into a large bowl. Add mint and sugar; toss. Sprinkle pinches of black pepper to taste.
Chill for a half hour before serving.
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