Difficulty: Easy
Prep Time: 45 minutes
Cook Time: 20 minutes
Yield: 6 servings

Ingredients:

Melon soup:
3 ripe cantaloupes
1-1/2 cups water
1/4-cup sugar
2 tsp. grated ginger
1/2-cup honey
1 lime, zested
1/4-cup white wine
1 Tbs. lime juice
20 fresh raspberries
1 Tbs. fleur de sel
mint leaves

Chamomile Sorbet:
2 cups water
1/2-cup sugar
1/3-cup glucose
5 chamomile tea bags

Directions:

1. To prepare the melon, cut melon in half and scrape out the seeds.
   
2. Using a small Parisienne spoon or scoop, cut out 1/4-inch balls. Reserve to the side.
   
3. To prepare the soup, combine the water and sugar in a pot and bring to a boil.
   
4. Remove from the heat and add the ginger, honey, lime zest, white wine and lime juice and let cool.
   
5. Pour over the melon balls and allow to marinate for 2 hours.
   
6. To prepare the sorbet, combine the water, sugar and glucose in a pot and bring to a boil.
   
7. Add the chamomile tea bags and steep for 15 minutes.
   
8. 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.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.