for 4 servings
- In addition
- 2 tablespoons
- 1 tablespoon
Heat the butter and fry the onion until golden. Dust with icing sugar and cook until caramelised and golden brown. Spread out on aluminium foil to cool.
Halve the melon, remove the seeds and cut into wedges. Peel and roughly chop the flesh. Put into a liquidiser with the buttermilk, sugar and crushed ice and puree very finely.
Pour into 4 bowls and serve garnished with lavender and caramelised onions.