Melon, apple juice and ginger soup.

1 small Ogen Melon
250ml / 8 ozs Crinnaghtaun Apple Juice
1 oz Root Ginger
1 Tblspoon Sugar

Serves 4
Peel and dressed the melon. Cut 3/4 into rough pieces.
Cut the remaining 1/4 into fine dice.
Peel the ginger and grate finely.
Put the 3/4 melon, the Crinnnaghtaun apple juice, grated ginger and sugar into a liquidiser and whizz until smooth.
Fold in the diced melon and served in chilled glasses.

Recipe courtesy of:
Dwyer's restaurant, Mary St. Waterford.