Melon Balls with Orange from The Times Cookery Book by Katie Stewart
Serve this fruit cocktail in chilled glasses with sugared rims. Dip the rim of each glass first in a little lightly mixed egg white, then in castor sugar. Leave them to stand for several hours so t...
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Cooking tools:
- Melon baller
- Glass
- Mixing bowl
- Fork
- Plate
- Refrigerator
- Chef's knife
- Cutting board
- Spoon
Ingredients
- juice of ½ lemon
- fresh mint leaves
- finely grated rind and juice of 1 large orange
- 4 oz (100 g) castor sugar
- 1 large ripe honeydew melon
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