Reviewed: Jul. 25, 2008

This was AWESOME, but I absolutely love fresh fruit soups. I didn't add any sugar because my melon was super fresh and in season. The white grape juice totally compliments the honeydew. I will top with some blueberries for contrast and colour. Thanks for the idea!

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Reviewer:

pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Mar. 24, 2008

I had a ton of leftover melon from a brunch and I thought that this might be a good way to use it up. Honestly, I'm not a huge fan of honeydew but this was pretty good (for honeydew). Next time I will try to get a thicker texture by freezing some or all of the melon cubes.

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Reviewer:

kristileab

Cooking Level: Expert

Home Town: Granbury, Texas, USA

Living In: Dallas - Ft. Worth, Texas, USA

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Reviewed: May 21, 2007

I used raw sugar & copied ELUH by adding lemon juice. I served this w/ Lobster Rolls (from this site) in vintage, flared cordial glasses, garnished w/ an edible flower (snapdragon blossom) & a sprig of mint. We loved it...thanks so much for the recipe!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: May 12, 2007

Looking for something to make with a melon that didn't turn out very sweet? Here it is! I added a splash of fresh lemon juice and a bit more sugar since my melon was ripe but just not that good. The result is very tasty and a great way to use that melon without throwing it out. Will definitely be making this again the next time I come across that so-so melon. Did I mention how quick this is to make?

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6 users found this review helpful