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cup of water 3 tbsp (45ml) caster sugar 4cm piece ginger, peeled and sliced 3 sprigs of mint 12 cubes ice-cold sweet melon 6 slices Parma ham, halved 12 skewers METHOD Bring the water, sugar, ginger and mint to the boil. Cook for about 5 minutes, then cool in the fridge. Remove the ginger and mint. Wrap the Parma ham around the melon and secure with a cocktail stick or small skewer. Drizzle over the ginger syrup and serve. Makes: 12