Submitted by kusang on July 28, 2015
1 rock melon
2tbsp maple syrup
100g juice from Lushious tomato
1 tbsp maple syrup
a pinch of salt
Mix together maple syrup and water. Stir well to combine.
Boil syrup and vinegar and let it simmer for about 10 minutes. Set aside to cool.
Cut melon into cubes and throw them into the pickling liquid. Boil for 10 minutes and remove from fire. Let cool and keep in the chiller for at least 4 hours.
To make tomato jelly, boil tomato juice with salt and maple syrup. Dissolve the gelatine in cold water and mix well with tomato juice. Let it set in the refrigerator for 2 hours. Cut them into small cubes.
Plate the melon cubes and garnish with tomato jelly and chives.