By Freya Bellin
This chilled soup is almost more of an herby fruit juice, incredibly refreshing and simple to make. And gets along well with booze! The lemon and herb (I used rosemary), add a savory element to the dessert, cutting down the sweetness a bit. You may consider making extra syrup in step 1, as it lasts a little while and would be a great addition to homemade iced tea. I skipped the straining step because I liked the texture of the pureed melon—a little bit like a slushie—but taste as you go and decide for yourself. Eat with spoons or straws. Recipe from The Food Matters Cookbook.
Makes: 4 servings
Time: About 1 hour, largely unattended
When the weather is too hot to bake but you want dessert, this soup is one terrific way to go. Though the mixture keeps in the refrigerator for a couple of days, it’s best within a couple of hours of making it. And since everything comes together so quickly, it’s never much of a hassle to prepare right before dinner, which leaves it plenty of time to cool before you’re ready to eat.
1⁄4 cup honey
1 sprig fresh rosemary or lavender
1 cantaloupe or honeydew melon, about 2 pounds, flesh seeded, removed from the rind, and cut into large chunks
Grated zest and juice of 1 lemon or lime
1⁄4 cup rum, optional
1. Combine the honey and herb with 1⁄2 cup water in a small pot; bring to a boil and cook until the honey dissolves, stirring occasionally. Turn off the heat and let steep for about 10 minutes. Discard the herb and let the syrup cool to room temperature. (You can make the syrup a few days ahead of time and store it in the refrigerator.)
2. Put the melon in a blender; add the lemon or lime zest and juice, the rum if you’re using it, and the honey syrup. Purée until liquefied. Pour through a fine-mesh strainer set over a large bowl; press down on the pulp to squeeze as much juice out as you can. Chill the soup for at least 30 minutes before serving.
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