Strawberry - Melon Medley
|Frozen sliced strawberries||10 Ounce|
|Grated lemon rind||1 Teaspoon|
|Granulated sugar||2 Tablespoon|
|Red food color||1 Teaspoon|
|Strawberries||2 Cup (32 tbs), cut into quarters|
|Honeydew||2 Cup (32 tbs)|
The day before, or early on the day: 1.
In a saucepan combine thawed straw- berries, 11/2-cups water, cinnamon and lemon rind; bring to the boil, then sim- mer for 5 minutes; press through a fine sieve.
On Day 2
Return this strawberry puree to the : saucepan; blend together cornstarch, 1/4- cup cold water and sugar; then stir into puree.
While stirring constantly, bring to the boil, then simmer for 1 minute.
Add a few drops of red food colour to tint deep red.
Then pour into bowl; set a piece of wax paper directly on top; let cool, then refrigerate.
About 15 minutes before serving: Remove wax paper from strawberry puree, then beat with egg beater until fluffy.
Now fold in fresh strawberries and melon balls, re- serving a few of each for garnish.
Spoon into 6 parfait glasses; top with the rest of the melon balls and strawberries.
Makes 6 servings.