Name: Fleur de Sel Melon Soup with Chamomile Sorbet
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 6 servings
Cuisine: american
Ingredients: 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; 2 cups water; 1/2 cup sugar; 1/3 cup glucose; 5 chamomile tea bags

Directions

Watch how to make this recipe.

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.
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.
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.
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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Fleur de Sel Melon Soup with Chamomile Sorbet

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