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Categories:Viewed: 83 - Published at: 2 years ago
Ingredients
- 2 cups water
- 1 cup sugar
- 1/3 cup packed fresh tarragon sprigs, crushed
- 2 cups (1-inch cubes) peeled seeded honeydew melon
- 2 lb chilled firm-ripe red or black plums, halved and pitted
- 2 teaspoons fresh lime juice, or to taste
- Special equipment: an ice cream maker
Method
- Bring water and sugar to a simmer, stirring until sugar is dissolved.
- Transfer 1/2 cup hot syrup to a bowl and stir in tarragon, then cool.
- Chill remaining syrup.
- Pour tarragon syrup through a very fine sieve into a metal bowl, discarding solids.
- Puree honeydew in a blender and stir into strained tarragon syrup.
- Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.
- Dice enough of plums to measure 1/2 cup and reserve.
- Coarsely chop remaining plums and puree in 2 batches with 1 cup chilled syrup (total) in a blender.
- Pour puree through very fine sieve into a bowl, pressing on and discarding solids.
- Stir in diced plums, lime juice, and chilled syrup to taste.
- Serve soup immediately, topped with scoops of honeydew ice.
