2 hr 15 min
15 min
2 hr
8 to 10 cups


  • 2 Crenshaw melons, roughly chopped into 1 to 1 1/2-inch cubes
  • 1/4 cup lemon juice
  • 1/4 cup white sugar
  • 3/4 cup honey
  • Gray salt
  • 2 tablespoons fresh mint leaves
  • 1 cup yogurt
  • 3 tablespoons grappa
  • 10 crostini bread sticks, accompaniment
  • 10 thin slices prosciutto, accompaniment


Place melon cubes, lemon juice, white sugar, honey, and a pinch of salt in a blender and puree for 1 minute. Then add the mint and yogurt and puree another 1 minute. While pureeing, add the grappa. Transfer the puree to a glass pitcher. Refrigerate. Serve with crostini bread sticks wrapped in prosciutto to enhance the soup's sweet flavors.

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