Iced Melon Soup with Melon and Mint Sorbet

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Preparation info
  • Serves

    Six to Eight

    • Difficulty

      Easy

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

The hot climate of Israel makes it perfect for growing melons. This soup is typical of Modern Israeli Cuisine. It is light and full of natural, home-grown flavours.

Ingredients

  • 2.25 kg/5–5¼ lb very ripe melon
  • 45 ml/3

Method

  1. Put the sugar and water in a pan and heat gently until the sugar dissolves. Bring to the boil and simmer for 4–5 minutes, then remove from the heat and leave to cool.
  2. Halve the melon. Scrape out the seeds, then cut it into large wedges and scoop out the flesh. Weigh about 1.5 kg