5003 Melon Water

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Pass 500 g (1 lb 2 oz) barely ripe melon flesh through a sieve; place in a basin and pour on 5 dl (18 fl oz or U.S. cups) of boiling syrup at 20° on the saccharometer. Allow to infuse for 2 hours then pass through a jelly bag or muslin.

Add a piece of ice and the required quantity of Seltzer water to bring the syrup to 9°. Keep again in a cool place for 20 minutes then finish at the last moment with 2 tbsorange flower water.