Fruit Salad in Red Wine Syrup with Melon Sorbet

An inspired combo of fruity flavours, make Alex Mackay's light and refreshing dessert a real treat
By Alex Mackay
Fruit Salad in Red Wine Syrup with Melon Sorbet
  • Rating:
  • Serves: 1
  • Cook Time: 10 minutes
  • Prep Time: plus freezing
  • Effort: easy


For the sorbet

  • 1 large cantaloupe melon
  • 100 ml water
  • 150 g manuka honey
  • 1 lemon, juice only

For the salad

  • 500 ml red wine
  • 150 g manuka honey
  • 300 g raspberries
  • 1 pomegranate
  • 300 g blueberries
  • 10 basil


1. For the sorbet, peel and halve the melon and remove any seeds.

2. Take 1 half and scoop out 20 small balls using a melon baller. You can also use a teaspoon for this. Leave them on one side.

3. Place the remaining melon in a blender with the water, honey and lemon juice. Puree until smooth and spoon the mixture into an ice cream machine. Churn until frozen before transferring to an airtight box and storing in the freezer.

4. For the fruit, bring the red wine to the boil with the honey, and simmer until reduced by half. Remove from the heat and add the raspberries. Leave on one side to cool.

5. Remove the kernels from the pomegranate and add to the red wine mixture with the blueberries.

6. Spoon the salad into 4 bowls and scatter over the melon balls and pomegranate seeds. Garnish with the shredded basil leaves and serve with a large scoop of sorbet.

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