Melon, Anise seed and lemon

Practicooking. We’ll lead the way

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Preparation: 10 min + 1 night to infuse

Diners: 4 people

Difficulty: Easy

Age: Over 6 years old

For chef Ricard Camarena talking about desserts is talking about fruit. Here he introduces us to a delicious and simple dish. A few good quality ingredients and knowing how to mix them, is all you need. With a good melon, a traditional melon, a very sweet syrup and a touch of Anise seed fritters, you will definitely surprise your guests.

Allergens

¿Eres alérgico al sésamo?

Sesame

¿Eres alérgico al gluten?

Gluten

Ingredients and preparation

For the melon syrup:

• 1/4 Santa Claus Melon
• 1 L water
• 125 gr sugar
• 2 gr Anise seeds

  1. Peel and cut the melon into any shape you like. Blend the leftover melon and strain the water.
  2. Make a syrup with the water, seeds and sugar and bring to a boil.
  3. Set aside to cool and mix with the melon “juice”.
  4. Place the pieces of melon in the syrup and keep them in the fridge overnight.

    To finish:

    • 1 lemon for the zest
    • Anise Seed powder
    • Mint
    • Oil and Anise seed fritters

    1. Place the melon on a plate, sprinkle on the Anise seeds and grate the lemon on top.

      Final touches and presentation

      1. Sprinkle the chopped mint.
      2. Break up the oil and Anise seed fritters and place them on top.