Minted Cantaloupe Sauce 1.000

James M. Thresher for The Washington Post; tableware from Crate and Barrel

Aug 4, 2010

Cantaloupe plus mint equals cool and refreshing. This no-cook condiment is pureed in a food processor. The light-orange-colored sauce is flecked with green mint leaves and goes especially well with fruit sorbets. Two cups of ripe honeydew or other melon can be substituted for the cantaloupe.

Make Ahead: The sauce can be covered and refrigerated for up to 2 days.


Servings: 1 - 1.5 cups
Ingredients
  • 1/2 to 3/4 ripe cantaloupe, peeled, seeded and cut into 1-inch pieces (about 2 cups)
  • 1 tablespoon sugar
  • Freshly squeezed juice of 1/2 lemon (1 tablespoon)
  • 2 tablespoons finely chopped mint leaves (from about 25 leaves), plus a few mint leaves for garnish

Directions

Combine the cantaloupe pieces, sugar and lemon juice in a food processor. Puree to form a smooth sauce.

Pour into a small pitcher and stir in the chopped mint.

Transfer to a container, cover and refrigerate to chill thoroughly before serving. Serve cold, garnished with mint leaves.

Rate it

Recipe Source

From cookbook author Elinor Klivans.

Tested by Mike Cutler.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.