Melon with Muscat

A summer dish fragrant with Provence

Makes 4 servings

Preparation: 15 minutes


- 2 canteloupe melons 

- 15cl Muscat de Beaumes de Venise (or another muscatel) 

- 125gr fresh currants

- 125gr raspberries

- 4 big strawberries

- 1 branch of verbena


Cut the melons into halves and remove the pulp.

With a melon baller, make even shaped balls with the flesh of the melon and put in a bowl with the Muscat de Beaumes de Venise and 4 leaves of verbena, chopped.

Refrigerate for 10 minutes.

Carefully wash the strawberries, clean the raspberries and the currants by wiping them delicately.

Divide the melon balls between the empty shells and pour the Muscat over them.

Decorate with the raspberries, the strawberries, currants and the remaining verbena leaves.

Serve chilled (with almond tuiles cookies for a dessert).

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