Melon cocktail with prosciutto
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 1
Complexity: easily
Servings: 1
Nutritional value per serving:
Calories 1120, total fat 2 G., saturated fats 1 G., proteins 10 G., carbohydrates 253 G., fiber 6 G., cholesterol 11 mg, sodium 508 mg, sugar 250 G.
Calories 1120, total fat 2 G., saturated fats 1 G., proteins 10 G., carbohydrates 253 G., fiber 6 G., cholesterol 11 mg, sodium 508 mg, sugar 250 G.
This pisco-based cocktail will captivate everyone, not only with its delicate melon flavor but also with its beautiful presentation. The drink is served on a skewer pierced with a cube of honeydew melon wrapped in a thin slice of prosciutto. The perfect appetizer for those who love unusual flavor combinations.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Pisco sour
- 45 ml pisco, such as BarSol Pisco Selecto Acholado
- 40 ml freshly squeezed melon juice
- 20 ml simple sugar syrup, see recipe below
- 15 ml freshly squeezed lime juice
- 1 cube of melon for serving
- 1 slice prosciutto, for serving
Simple sugar syrup
- 1 cup of sugar
We recommend
Recipes with similar ingredients: melon, prosciutto, lime
Cooking the dish according to the recipe:
- Combine pisco, melon juice, simple syrup, and lime juice in a glass. Place coarse ice in a shaker, add the contents of the glass, and shake vigorously. Taste, then double strain into a glass filled with ice. Garnish with a melon cube wrapped in prosciutto and serve.
- Simple sugar syrup:
Yield: 1.5 cups
Combine sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from heat and let cool completely. Seal tightly and refrigerate. Can be stored for up to 1 month.
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