Eau de Melon

Ingredients

• grammes melon pulp, ripe to a turn
• /2 litre syrup at 20 degrees, boiling
• Ice
• Seltzer water, to bring the syrup to 9 degrees
• spoonfuls orange-flower water

Instructions

1. Pass 500 grammes of melon pulp through the sieve and put it in a terrine.
2. Pour half a litre of boiling syrup at 20 degrees over it.
3. Let it cool and infuse 2 hours, then pass it through the jelly bag or the muslin.
4. Add a piece of clean ice and enough seltzer water to bring the syrup back to 9 degrees.
5. Keep it cool a further 20 minutes.
6. Finish at the moment of serving with 2 spoonfuls of orange-flower water.