INGREDIENTS1 ripe watermelon, 30 ml sherry, lemongrass water, 6 sprigs of fresh mint, salt and freshly ground black pepper to taste
METHOD
Split the melon into half and juice it in a blender. Use a sieve to separate the seeds as well as the pulp. Set aside 1/3 cup of the juice.
To prepare lemongrass water, take 1 stick of lemongrass and smash the base.Simmer in water for 20 minutes on low flame.Allow it to cool Using a melon-ball scooper to make 12 balls. Add sherry to the watermelon juice and mix thoroughly. Add lemongrass water and mix thoroughly. Add salt and pepper to taste While serving, place four melon balls in the centre of the soup bowl. Pour soup evenly around balls. Garnish with a sprig of mint. Chop the remaining mint and sprinkle around edges of the bowl.
As an accompaniment, you could have a smoked cheese and grilled vegetable Panini or any cheesy dish as cheese tends to have a drying effect on the palate, in stark contrast to watermelon.
