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Cold stawberry and melon soup

11 September 2006

Ingredients

(makes 100 6oz servings)

2lb honey
8 cantaloupe melons
8 honeydew melons
5lb fresh strawberries
4oz mint leaves
10lb plain yoghurt
6 cinnamon sticks
5lb granulated sugar
4 gallons apricot nectar (purée)

Method

De-seed the melons and cut into mouth-size pieces. Cut stems off strawberries and wash. Place melons and strawberries in a pan and cover with apricot nectar.

Add sugar and cinnamon. Heat until the fruit is soft. Allow to cool purée and strain. Stir in the yoghurt. Prepare a day before and chill. Serve at 45°F. Garnish with a fresh mint sprig.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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