Melon with 'mojito'
- 100 g. melon
- 250 cl. of mojito cocktail
- 5 g. of mint leaves
Open the melon, remove the seeds and cut into uniform cubes. Place the melon cubes in a vacuum bag with the mojito cocktail liquid. Vacuum pack with a 100% vacuum percentage in the iSensor vacuum packer and make an extra vacuum to force the extraction of air from the fruit and thus impregnate more intensely.
Through packaging we will apply the impregnation technique, which consists of replacing the air inside the porous products with the base liquid used. In this way it is possible to modify its flavour and colour when cold, thus maintaining its original, fresh and hydrated texture.
Stick a mint leaf to each melon die. It can be served as an aperitif, as a dessert... This recipe allows multiple combinations with different fruits and liquors or liquids.