1 small honeydew melon
A few mint leaves, to garnish
Put the mushrooms, ginger wine and sugar in a saucepan, bring slowly to
the boil, then cover and simmer gently for 10 minutes until the wine has
reduced and become syrupy. Pour into a warm jar, put the lid on loosely
and leave to cool. When cold, screw down the lid tightly and keep in a
cool place until required. The mushrooms will keep for several days.
Cut the melon flesh into small cubes, or use a melon bailer to make tiny
spheres. Just before serving, toss the melon with the mushrooms and syrup
and serve garnished with mint.