| Level: | Easy |
| Total: | 20 min |
| Prep: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 cantaloupe, peeled, seeded, and cubed
- 1/4 cup dark rum
- 1/4 cup cream
- 1 lemon, zested
- 2 tablespoon orange juice concentrate
- 4 mint leaves, julienned
Instructions
- Place everything but the mint leaves in a blender and puree. Strain through a fine chinois or strainer. Chill. Serve in chilled martini glasses with juilenned mint.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 138 |
| Total Fat | 6 g |
| Saturated Fat | 4 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Sugar | 12 g |
| Protein | 2 g |
| Cholesterol | 20 mg |
| Sodium | 28 mg |
Reviews
I can’t believe I have never rated this recipe. I have been using it for years. I like using it as a first course at an afternoon tea. I also like preparing the soup the day before and letting the flavors blend. This really is a very good fruit soup.
It made a great light dessert. I used a little bit of honey as I didn’t have the OJ. I’ll definately be making this again. I think it would be nice for a dinner party.
Great summer soup. I added a touch of fresh ground nutmeg for a great finish.
Great as a starter or as a part of a brunch. Served the soup in large martini glasses – it came out great.
I left out the cream and orange juice as I didn’t have any on hand. Threw in 2 T lime juice instead and some honey to sweeten things back up. Delicious.