Fleur de Sel Melon Soup with Chamomile Sorbet

• 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

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

cantaloupes, water, sugar, ginger, honey, lime, white wine, lime juice, fresh raspberries, leaves, water, sugar, glucose

Taken from www.foodnetwork.com/recipes/fleur-de-sel-melon-soup-with-chamomile-sorbet-recipe.html (may not work)