INGREDIENTS

INSTRUCTIONS

Peel melon, and finely chop the skin. Halve the melon, removing the
seeds and filament. Place skin, seeds, and filament into a saucepan.
Add 2 cups water and fructose or sugar. Bring the mixture to a boil,
skimming the foam off the surface, and simmer for 15 minutes. Cut the
melon flesh into thin slices, and place in a large bowl; set aside.
Pour seed mixture through a sieve lined with cheesecloth placed over
the melon slices, and set aside to cool. When cool, add lime juice  and
mint. Serve with red-wine granita spooned over the top. Serve
immediately. RED-WINE GRANITA: Combine wine and fructose in a medium
saucepan. Bring to a boil and add the zests. Simmer for 2 minutes;
strain, and transfer to a 9-inch Pyrex glass pie plate. Freeze until
firm, about 4 hours. Serves 4.  Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted  for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"  Per serving: 54 Calories (kcal); 0g Total
Fat; (0% calories from fat);  trace Protein; 1g Carbohydrate; 0mg
Cholesterol; 49mg Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean Meat;
0 Vegetable; 0 Fruit; 0 Fat;  0 Other Carbohydrates  Recipe by: Recipe
from British chef Raymond Blanc  Converted by MM_Buster v2.0n.

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