Category : Soups
Author : Martina
Hits : 3661
Date : 01/09/2009
1 large crenshaw melon1 cup Elysium orange muscat dessert wine8 raspberries8 mint leaves
1. Peel and cube melon. Puree in food processor until very smooth. Add wine, and chill.2. T o serve, pour soup into individual bowls or cups, and garnish with raspberry and mint leaf.
Navel oranges are available November through May with peak supplies in January, February and March, so now is the time to enjoy them while you can!
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