Ingredients
- 2 Crenshaw melons, roughly chopped into 1 to 1 1/2-inch cubes
- 1/4 cup lemon juice
- 1/4 cup white sugar
- 3/4 cup honey
- Gray salt
- 2 tablespoons fresh mint leaves
- 1 cup yogurt
- 3 tablespoons grappa
- 10 crostini bread sticks, accompaniment
- 10 thin slices prosciutto, accompaniment
Directions
Place melon cubes, lemon juice, white sugar, honey, and a pinch of salt in a blender and puree for 1 minute. Then add the mint and yogurt and puree another 1 minute. While pureeing, add the grappa. Transfer the puree to a glass pitcher. Refrigerate. Serve with crostini bread sticks wrapped in prosciutto to enhance the soup's sweet flavors.















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