1-2 ripe cantaloupe/rockmelons (substitute or mix with honeydew melons, if you wish)
1 tbsp caraway seeds
175-350 ml dry gin, amount according to your taste
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Directions Preparation:10min › Ready in:10min
Halve the melon or melons and scoop out the seeds. Slice off the ends, then cut each half lengthways into 4 crescent slices. Cut the flesh away from the skin, then chop into bite-sized pieces, and divide between serving dishes or goblets.
Using a mortar and pestle, lightly bruise the caraway seeds to release the scent and flavour. Place them in a small saucepan with the gin. Warm the gin slightly, pour over the melon and serve immediately.