Honeydew Melon Soup with Coconut Sorbet and Tapioca

Honeydew Melon Soup

• 1 × 1.5 kg (3 lb 5 oz) honeydew melon
• 50</

Cut the honeydew melon into quarters and remove the skin with a paring knife. Scrape out the seeds with a spoon, then roughly chop the melon flesh and purée it in a blender. Pour the melon purée into a fine stainless-steel chinois sieve (bouillon strainer) and leave overnight to let the juice drip through into a large bowl (letting the juice drip through the sieve, rather than