3 Tablespoons of Lavender Honey
12 Mint Leaves Cut Into Julienne
6 Mint Sprigs For Garnish
Juice of 3 Limes
Halve cantaloupe and scoop out seed. Scoop out about 30 melon balls for garnish. Set melon balls aside. Of the remaining cantaloupe meat, remove rind and discard. Cut melon meat into small chunks. In blender or food processor, puree the melon chunks until smooth. Meanwhile in a small pan cook honey until it foams and caramelizes. Lower heat and add lime juice. Reduce by a third, allow to cool. Add honey-lime mixture to the melon puree and pass through a sieve. Add mint julienne and stir good. Refrigerate soup for 4 hours until soup is very cold and flavors are blended. To serve, ladle soup into chilled bowls. Float 5 melon balls in the center of each bowl and garnish with a sprig of mint.