Instructions: Peel melon, and finely chop the skin. Halve the melon, removing the seeds and filament. Place skin, seeds, and filament into a saucepan. Add 2 cups water and fructose or sugar. Bring the mixture to a boil, skimming the foam off the surface, and simmer for 15 minutes.

Cut the melon flesh into thin slices, and place in a large bowl; set aside. Pour seed mixture through a sieve lined with cheesecloth placed over the melon slices, and set aside to cool. When cool, add lime juice and mint.

Serve with red-wine granita spooned over the top. Serve immediately.

RED-WINE GRANITA: Combine wine and fructose in a medium saucepan. Bring to a boil and add the zests. Simmer for 2 minutes; strain, and transfer to a 9-inch Pyrex glass pie plate. Freeze until firm, about 4 hours.

Serves 4.

NOTES : British chef Raymond Blanc is owner of Oxfordshires Le Manoir aux Quat Saisons

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