1 each 15-pound watermelon, pureed and passed through fine sieve
1 honeydew melon cut into 1/2 inch squares
1 cantaloupe melon cut with into 1/2 inch balls
5 lemon grass stalks of mint stems
Heat water, sugar, mint, lime juice in pot until it boils. Slightly cool mixture and then add 6 cups watermelon juice. Strain and chill until ready to serve. Serve consomme and garnish with honeydew, cantaloupe, 1/2 bunch mint or lemon grass.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Deb Racicot, Picholine Restaurant