Adapted from Orangette
Makes 2 generous servings
- 1 ripe French Orange melon (~2 pounds), or a really good cantaloupe
- ½ T granulated sugar, or more, depending on melon’s sweetness
- Juice of ½ lime, or to taste
- ½ cup light, crisp white wine, such as Sauvignon blanc
- A pinch of salt
- A few sprigs of fresh mint, for garnish
Quarter the melon, and scoop out the seeds. Working with one-quarter at a time, set the wedge on its side to steady it, and then carefully trim the skin away from the flesh with a sharp knife. Discard the skin, and cut the flesh into rough chunks. Make a few melon balls for decoration, if you like.
In a blender, purée the melon with the sugar, lime juice, wine, and salt. Taste, and adjust as needed. Refrigerate until thoroughly chilled: if you’ve started with a cold melon and cold wine, you won’t have to wait long. Stir well before serving—the liquids tend to separate slightly from the suspended solids—and finish with a garnish of mint, if you like.