Ingredients

• 3 ripe cantaloupes
• 1 1/2 cups water
• 1/4 cup sugar
• 2 teaspoons grated ginger
• 1/2 cup honey
• 1 lime, zested
• 1/4 cup white wine
• 1 tablespoon lime juice
• 20 fresh raspberries
• 1 tablespoon fleur de sel
• Mint leaves
• 2 cups water
• 1/2 cup sugar
• 1/3 cup glucose
• 5 chamomile tea bags

Instructions

1. Watch how to make this recipe.
2. To prepare the melon, cut melon in half and scrape out the seeds. Using a small Parisienne spoon or scoop, cut out 1/4-inch balls. Reserve to the side.
3. To prepare the soup, combine the water and sugar in a pot, and bring to a boil. Remove from the heat and add the ginger, honey, lime zest, white wine, and lime juice and let cool. Pour over the melon balls and allow to marinate for 2 hours.
4. To prepare the sorbet, combine the water, sugar, and glucose in a pot and bring to a boil. Add the chamomile tea bags and steep for 15 minutes. Strain, and run through an ice cream machine. Reserve in the freezer.
5. To serve: In the center of each bowl, divide the melon balls evenly. Place 1 scoop of sorbet in the center of the melon. Pour the soup around the melon and garnish with mint leaves, half raspberries, and a sprinkle of fleur de sel.