Remove the seeds from the melon. Grind the pulp. Mix the puree with wine and honey. Put in the freezer for at least 120 minutes. Before serving, mix with a whisk.
As vegetarian menu 3 with
Entrée: radicchio salad with caper sauce and olive kitchen herb toast.
Main course: Vegetable platter with saffron dumplings
Dessert: Ice-cold wine melon **
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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