Makes about 6 servings.
Ingredients
1 ripe honeydew melon, peeled, seeded and cut into chunks
1/2 cup sugar
1/2 cup water
1 lime half
Pinch of salt
6 mint leaves
Ice cream or sorbet (optional)
Directions
Blend the melon until smooth, in batches if necessary. Transfer it to an odor-free plastic or metal container and refrigerate.
In a small saucepan, whisk together the sugar and water. Cover the saucepan and bring the mixture to a boil. Transfer it to a small container and cool.
Whisk the sugar syrup into the soup to taste. Squeeze the lime into the soup and add the salt. Chill the soup again until very cold. (If you’re in a hurry, place the soup in a container of ice water in the fridge and whisk the soup every few minutes.)
When you’re ready to serve the soup, stack the mint leaves, roll them up and cut them into very thin strips with a sharp knife. Divide the soup among chilled bowls and garnish with the mint and ice cream or sorbet if using. Serve immediately.
