Chilled melon soup with eau-de-Cologne mint sorbet

Preparation info
  • Serves


    • Difficulty


    • Ready in

      2 hr 30

Appears in
Summer: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1998

  • About

While working at a hotel in the Channel Islands, a chef encountered an eau-de-Cologne mint growing in a walled garden. He was inspired to try the mint in a sorbet, and his wonderful creation became popularly known at the hotel as ‘Sorbet 4711’.


  • 1 Galia melon (see Chef’s tips)
  • 1 kg (2 lb) watermelon, peeled and c


  1. To make the melon soup, halve the Galia melon and remove the seeds. Scoop the flesh into a blender or food processor with the flesh from the watermelon (you don’t need to remove the seeds). Process to a purée, then rub through a sieve into a bowl to remove the watermelon seeds. If the melons are slightly under-ripe you may need to add sugar or lemon juice to develop the fla