Fleur de Sel Melon Soup with Chamomile Sorbet

1. 1

   To prepare the melon, cut melon in half and scrape out the seeds.

2. 2

   Using a small Parisienne spoon or scoop, cut out 1/4-inch balls.

3. 3

   Reserve to the side.

4. 4

   To prepare the soup, combine the water and sugar in a pot, and bring to a boil.

5. 5

   Remove from the heat and add the ginger, honey, lime zest, white wine, and lime juice and let cool.

6. 6

   Pour over the melon balls and allow to marinate for 2 hours.

7. 7

   To prepare the sorbet, combine the water, sugar, and glucose in a pot and bring to a boil.

8. 8

   Add the chamomile tea bags and steep for 15 minutes.

9. 9

   Strain, and run through an ice cream machine.

10. 10

    Reserve in the freezer.

11. 11

    To serve: In the center of each bowl, divide the melon balls evenly.

12. 12

    Place 1 scoop of sorbet in the center of the melon.

13. 13

    Pour the soup around the melon and garnish with mint leaves, half raspberries, and a sprinkle of fleur de sel.

* Per serving · 4 servings · Values may vary.

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