Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Syrup | not in our table | 0 |
| Water | not in our table | 0 |
| Fruit Juice | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- About 3 hours before serving, prepare following syrup:
- Boil together for 5 minutes: 1 cup SUGAR
- 1 1/2 cups WATER or FRUIT JUICE
- 2 Tbs. LEMON JUICE
- 2 Tbs. VINEGAR
- 1 tsp. GROUND GINGER.
Directions
Strain through a cheesecloth and cool.
Serrate 4 small CANTELOUPES (or any small melons) zigzagging across center with a knife to give uniform halves.
Remove seeds
Sprinkle salt and pepper.
Pour 2 Tbs. SWEET WINE (a MUSCATEL or PORT) in each melon half.
Fill each with 1/4 Cup WATERMELON BALLS.
Pour about 2 to 3 Tbs. syrup over each melon.
Refrigerate for several hours before serving.
Garnish with 1 or 2 sprigs MINT.
Serve on salad plates.
Category:Malawian Recipes
Category:Malawian Appetizers