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Recipe courtesy of Laurent Tourondel

Fleur de Sel Melon Soup with Chamomile Sorbet

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  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 45 min
  • Cook: 20 min
  • Yield: 6 servings
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Melon soup:

3 ripe cantaloupes

1 1/2 cups water

1/4 cup sugar

2 teaspoons grated ginger

1/2 cup honey

1 lime, zested

1/4 cup white wine

1 tablespoon lime juice

20 fresh raspberries

1 tablespoon fleur de sel

Mint leaves

Chamomile Sorbet:

2 cups water

1/2 cup sugar

1/3 cup glucose

5 chamomile tea bags


  1. To prepare the melon, cut melon in half and scrape out the seeds. Using a small Parisienne spoon or scoop, cut out 1/4-inch balls. Reserve to the side.
  2. To prepare the soup, combine the water and sugar in a pot, and bring to a boil. Remove from the heat and add the ginger, honey, lime zest, white wine, and lime juice and let cool. Pour over the melon balls and allow to marinate for 2 hours.
  3. To prepare the sorbet, combine the water, sugar, and glucose in a pot and bring to a boil. Add the chamomile tea bags and steep for 15 minutes. Strain, and run through an ice cream machine. Reserve in the freezer.
  4. To serve: In the center of each bowl, divide the melon balls evenly. Place 1 scoop of sorbet in the center of the melon. Pour the soup around the melon and garnish with mint leaves, half raspberries, and a sprinkle of fleur de sel.

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