Fresh, juicy fruits, refreshing mint leaves, and a hint of strong alcohol. Tempting and sweet combination!
Ingredients
For the Carpaccio:
- Sugar – 50 g
- Grapefruit – 1 piece
- Fresh mint – 2 tablespoons
- Lemon juice – 10 ml
- Strawberry – 70 g
- Vodka – 15 ml
- Honeydew melon – 1 piece
For the Strawberry-Mint Sauce:
- Powdered sugar – 30 g
- Fresh mint – 2 tablespoons
- Lemon juice – 5 ml
- Strawberry – 100 g
- Vodka – 10 ml
Preparation
- Prepare the Melon: Wash, peel, deseed the honeydew melon, and slice it into approximately 4-5 mm thick slices. Peel and segment the grapefruit; squeeze out the juice from the remaining parts. Use the grapefruit juice to make a sweet marinade for the melon.
- Cook the Melon Juice with Sugar: Heat the melon juice with sugar until it boils, allowing some liquid to evaporate. Remove from heat and let it cool. Once cooled, add finely chopped mint leaves, vodka, and lemon juice to the mixture. Optionally, you can blend the marinade.
- Marinate the Melon: Place the sliced melon in a shallow dish and pour the sweet marinade over it. Refrigerate for about an hour. Arrange the marinated melon, grapefruit segments, and a few slices of fresh strawberries on a plate for serving, along with fresh mint leaves for garnish.
Serving: Serve with the prepared strawberry-mint sauce.
Note: To prepare the strawberry-mint sauce, simply blend all the listed ingredients together.
