Melon and Redcurrant Cocktail

Cocktail de melon aux groseilles

Preparation info

  • Difficulty


  • For



Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

Inexpensive when currants are in season


  • 2 small melons of 400 g (14¼ oz) each or 1 larg one of 800 g ( lb)
  • 150 g ( oz) redcurrants
  • 2 tablespoons caster sugar
  • 5 tablespoons of Sauternes or Barsac – preferably the same wine as the one you are planning to serve.


  • 1 small spoon with rather a sharp edge or a melon-bailer
  • 1 bowl
  • 2 small bowls


  1. Cut the melons in half and remove the seeds. With a small sharp-edged spoon or melon-baller, carve the melon into small, even balls, putting them into a bowl. Scrape out the rest of the melon flesh with a tablespoon and share it out between the two small bowls.
  2. Wash and drain the redcurrants. Keep back two nice little bunches, complete with their leaves if possible. Remove the stalks from the rest and put them into the bowl with the melon balls. Sprinkle with 5 tablespoons of Sauternes or Barsac and 2 tablespoons of caster sugar. Mix together well and then divide between the two bowls. Decorate each with a sprig of redcurrants – a perfect harmony of flavours and colours.

Suggested wines

  • Sweet dessert wines: Sauternes, Barsac or a sweet wine from the Roussillon