Mango & cardamom syllabub
Delicious puds, ideal for a post-curry treat and perfect for entertaining as they can be made ahead
Melon & ginger sharbat
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 6
Skip to ingredients
- 1.25 kg sweet aromatic melonflesh (cantaloupe, Galia or honeydew work well), chopped into large chunks
- thumb-sized piece gingerpeeled and finely chopped
- juice 3 oranges
- 2 tsp sugarplus extra to taste
- squeeze of lemon juice(optional)
- lots of iceto serve
Nutrition: per serving
- kcal292
- fat0glow
- saturates0g
- carbs15g
- sugars15g
- fibre1g
- protein1g
- salt0.2g
Method
step 1
Blend the melon, ginger, orange juice and sugar together until smooth – you may need to do this in batches. Add the lemon juice if the orange isn’t very tart. Add a pinch of salt and pepper, if you like, and adjust the sugar to taste. Serve in glasses over lots of ice.
