- 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.
