Shows
In the Kitchen
Recipe courtesy of Laurent Tourondel
Fleur de Sel Melon Soup with Chamomile Sorbet
- Level: Easy
- Total: 1 hr 5 min
- Prep: 45 min
- Cook: 20 min
- Yield: 6 servings
Share This Recipe
- Level: Easy
- Total: 1 hr 5 min
- Prep: 45 min
- Cook: 20 min
- Yield: 6 servings
Ingredients
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
Directions
- 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.
Looking for Something Else?
Classes You May Also Like
PREMIUM
27m
Easy
CLASS
PREMIUM
Paul Kahan
Grilled Country Ribs with Fresh Melon Salad
22m
Intermediate
CLASS
PREMIUM
Ree Drummond
Ree's Lasagna Soup
17m
Easy
CLASS
PREMIUM
10m
Easy
CLASS
Take a Class on
Food Network Kitchen
Michael Symon
Dairy-Free Cream of Wild Mushroom and Barley Soup
31m
Easy
CLASS
Danielle Alex
Gluten-Free Pistachio Raspberry Tea Cakes
17m
Easy
CLASS
