Iced melon soup with melon and mint sorbet
- July 2004
- Serves 4
- Hands on time 45 mins, plus freezing
This zingy fresh iced melon soup recipe makes a delicious summer dessert that’ll keep you feeling refreshed in the scorching heat.
- Dairy-free recipes
- Gluten-free recipes
- 1.5kg very ripe melon, such as cantaloupe, galia, charentais or Ogen
- 2 tbsp orange juice
- Juice of ½ lime
- Mint leaves, to garnish
For the sorbet
- 1 tbsp granulated sugar
- 1.5kg very ripe melon
- Juice of 1½ limes
- Handful chopped fresh mint
- For the sorbet, put the sugar and 80ml water into a saucepan. Dissolve over a low heat, then bring to the boil and reduce until syrupy. Set aside to cool.
- Halve the melon. Scrape out the seeds and scoop out the flesh (to weigh about 1kg). Purée in a processor with the cooled syrup and lime juice. Stir in the mint, then pour into an ice cream maker and churn until smooth and firm. If you don’t have an ice cream maker, pour into a container and freeze until icy around the edges. Whizz in the processor until smooth, then re-freeze and repeat 2 or 3 times until smooth and holding its shape. Freeze until firm.
- To make the soup, halve the melon and scrape out the seeds. Purée the flesh with the orange and lime juices. Pour into a bowl and chill for 30 minutes (longer will dull the flavour).
- Ladle the soup into 4 soup bowls (or the melon shells) and top each with 2 small scoops of sorbet. Garnish with mint leaves.
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