Ingredients: 2 cups water 1 cup sugar 1/3 cup packed fresh tarragon sprigs, crushed 2 cups (1-inch cubes) peeled seeded honeydew melon 2 lb chilled firm-ripe red or black plums, halved and pitted 2 teaspoons fresh lime juice, or to taste
Directions:1. Make honeydew ice: Bring water and sugar to a simmer, stirring until sugar is dissolved. Transfer 1/2 cup hot syrup to a bowl and stir in tarragon, then cool. Chill remaining syrup. 2. Pour tarragon syrup through a very fine sieve into a metal bowl, discarding solids. Puree honeydew in a blender and stir into strained tarragon syrup. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden. 3. Make plum soup: Dice enough of plums to measure 1/2 cup and reserve. Coarsely chop remaining plums and puree in 2 batches with 1 cup chilled syrup (total) in a blender. Pour purйe through very fine sieve into a bowl, pressing on and discarding solids. 4. Stir in diced plums, lime juice, and chilled syrup to taste. 5. Serve soup immediately, topped with scoops of honeydew ice. |