Ingredients:
1 melon 1 tablespoon tablespoon granulated sugar 1 tsp
tablespoons cream
mint.
Preparation: Cut
melon in half and scoop out the seeds with the aid of majo soup. The move to China to harvest the melon juice.
Cut the melon into quarters and cut the flesh into pieces and mix by adding the caster sugar and cream liquid.
Skip all still in Chinese.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Drf_KTJlVv2hTE1SjFoWB__yd6cdbw5AGdKmjmDmEGcv7FiGGW2UYH5hb-Dt2xSgUHP8CwuApmevSJiTSxSxXyRgZN32WcR9mhx41T9PwDGlvEgZejGcLP1vOdr6enG2XfyjgCmNGodA/s200/HPIM1674.jpg)
Cool for 1 hour 30 minutes in the refrigerator or freezer. Garnish with mint
then chop finely.
Serve in a glass bowl or
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgav68R-KfqhxvPHvS6uTF4uDozaFWtm1FoDzaaoWw0YmnBGFRd79JJCVvKQQmCpyjXhDyT11X8zpmMKqHHl8u00yl0Tdcil2w5LNQ3OFKFo5mkrlYitvOREmDjHiJA5Af5U5bahi8H1iFi/s200/HPIM1677.jpg)
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