Dessert Recipes - Minted Melon and Raspberries Recipe

Ingredients

• 1 honeydew melon

• 225 g/8 oz raspberries

• 12 mint leaves

• 50 g/2 oz/1/4 cup granulated sugar

• A mint sprig, to decorate

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Method:

1. Halve the melon, remove the seeds, then scoop out the flesh with a melon bailer or peel and dice the flesh.

2. Mix with the raspberries in a glass dish. Put the mint on a board with the sugar and chop finely.

3. Sprinkle over the fruit, toss gently and chill for at least 1 hour. Decorate with a mint sprig just  before serving.