Cantaloupe Melon Soup with Lime Granite
Modified from cooking textbook Garde Manger: The Art and Craft of the Cold Kitchen, The Culinary Institute of America Yield: 1 gallon new location
3 pounds diced ripe cantaloupe melon John Miller
(about 1½ melons)
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4 oranges, juiced, and 2 tablespoons zest
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3 lemons, juiced, and 2 tablespoons zest 2½ tablespoons cornstarch 2/3 cup sugar, to taste
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1 quart of lime granite (recipe follows)
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Puree the melon in a blender. Bring lemon juice, orange juice and zests to a boil. Add a little bit of water to the cornstarch to make a slurry. Stir slurry into juice mixture. Bring to a quick simmer, then pull off the heat. (Stir well; it gets quite thick.) Cool this mixture to room temperature and then mix it with the pureed melon. Add sugar to slightly sweeten the soup (Remember: This is a soup, not a dessert.) Season soup with a pinch of salt. Stir in sparkling water and re-check seasoning. Place soup in a bowl. Garnish with lime granite, melon ball garnish and chiffonade of lemon balm.
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Lemon balm cut into chiffonade (cut into fine
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Melon balls or dices as a garnish, as desired
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1½ quarts sparkling water
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pinch of salt
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Lime Granite
Yield: 1 quart 1 quart water 2 cups sugar 4 limes, zest removed with a Microplane, and the juice of the limes
Combine all ingredients in a shallow pan. Freeze the mixture, stirring every 20 minutes, until no more liquid remains. Place it in a container and keep frozen until needed.
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