Plum Soup with Honeydew Tarragon Ice

1. 1

   Bring water and sugar to a simmer, stirring until sugar is dissolved.

2. 2

   Transfer 1/2 cup hot syrup to a bowl and stir in tarragon, then cool.

3. 3

   Chill remaining syrup.

4. 4

   Pour tarragon syrup through a very fine sieve into a metal bowl, discarding solids.

5. 5

   Puree honeydew in a blender and stir into strained tarragon syrup.

6. 6

   Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.

7. 7

   Dice enough of plums to measure 1/2 cup and reserve.

8. 8

   Coarsely chop remaining plums and puree in 2 batches with 1 cup chilled syrup (total) in a blender.

9. 9

   Pour puree through very fine sieve into a bowl, pressing on and discarding solids.

10. 10

    Stir in diced plums, lime juice, and chilled syrup to taste.

11. 11

    Serve soup immediately, topped with scoops of honeydew ice.

* Per serving · 4 servings · Values may vary.

No additional tips available.