Swedish Melon With Red Raspberry Puree (Melon-Och Hallendessert) – a delicious recipe with cantaloupe, fresh raspberry, sugar, lemon juice, rum. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut melon in half and scoop out seeds.
2
Scoop out melon with melon baller, or you can cut into small bite-sized cubes.
3
Place in a serving bowl.
4
At this point you have a choice. You can marinate the melon in a little rum for an hour or more, or you can just continue.
5
If you marinated them, pour off any extra rum.
6
Now, place raspberries in sieve over small bowl, and force berries thru sieve to remove seeds. (You can do this with the back of a spoon or just use your fingers.).
7
Add sugar and lemon juice to seived raspberry puree.
8
Pour raspberry puree over melon and chill for several hours.
9
Serve from bowl, or serve in individual dessert dishes.
10
You can even serve this with a little ice cream or whipped cream. But it's just fine on it's own.
142
kcal
Calories
38
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 (4 lb) cantaloupe or (4 lb) honeydews, works well, 1 cup fresh raspberry, 1/3 cup sugar, 1 tablespoon lemon juice, and more.
Yes, Swedish Melon With Red Raspberry Puree (Melon-Och Hallendessert) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
