Watermelon Balls in Ginger Infused Champagne / Amabhola ekhabe afakwe kwishampeni ethakwe ngojinja

Ayisindi, ifreshi futhi igqamile! Usuku olushisa kahle noma ukudla kwaKhisimusi okuyisendlalelo !

Kwanela aba - 4

Izithako

1 ½ izinkomishi zamabhola ekhabe abandayo

½ inkomishi yamanzi

¼ inkomishi yejusi yalamula

2 izipuni (TBSP) zikashukela omhlophe

3 izingcezu zijinja ofreshi

Ishampeni ebandayo noma i-Appletiser emhlophe noma i-Grapetiser

Mint sprigs okunonga

Light, fresh and bright. A perfect hot summer’s day or Christmas appetiser!

Serves 4

Ingredients  

1 ½ cups chilled watermelon balls 

½ cup water

¼ cup lemon juice

2 TBSP white sugar

3 fresh ginger slices

Chilled champagne or white Appletiser or Grapetiser

Mint sprigs for garnishing

Indlela yokwenza

1. Faka amanzi, ujusi walamula, ushukela nejinga kwisosipani encane bese ugoqoza kuze kuncibilike ushukela ukupheke emlilweni ongashisi kakhulu.

2. Yeka kubile, yehlisa umlilo uyeke kancane, mboza ngesivalo ukuyeke imizuzu eyi-10 – 15 kuze kube isiraphu iyajiya kancane.

3. Khipha izingcezu zikajinjabese ukuyeka kuphole. Faka efrijini isiraphu ukuze ibande.

4. Ngaphambi kokuyipha abantu, hlukanisa ikhabe ibe ngamabhola alingene kuzozonke izingilazi ezi-4.

5. Vuvuzela amathisipuni 1 – 2 esiraphu yejinja phezu kwamabhola ekhabe.

6. Gcwalisa ingilazi ngayinye ngeshampeni icishe imboze amabhola ekhabe.

7. Hlobisa ingilazi ngayinye ngesihlahlana seminti.

Method

  1. Place the watermelon balls in a colander or sieve to drain. Refrigerate.
  2. Place water, lemon juice, sugar and ginger in a small saucepan. Stir to dissolve sugar over a medium heat. 
  3. Bring mixture to the boil, reduce heat to simmering point, cover with lid and allow to simmer for 10 – 15 minutes until syrup is slightly thickened.
  4. Remove the ginger slices and allow to cool. Refrigerate syrup to chill.
  5. Just before serving serve divide the melon balls evenly between 4 champagne glasses.
  6. Drizzle 1 – 2 teaspoons of the ginger syrup over the melon balls.
  7. Fill each glass with chilled champagne to almost cover melon balls.
  8. Decorate each serving with a sprig of mint.

 


Ithiphu

Sebenzisa inhlanganisela yamabhola ahlaza, aphuzi nabomvana ngokombala ngokulinganayo ukuze kube nombala.

Tip

Use a mixture of green, orange and pink melon balls in even quantity for added colour