Cold Melon Soup

Ingredients

• 1 netted melon (≈750 g)
• 1 honeydew melon (≈750 g)
• 2 oranges (freshly squeezed juice)
• 100 g cane sugar
• 2 tsp agar-agar
• 125 ml water
• 2 tbsp orange liqueur
• 1 lemon
• 1 sprig lemon balm

Instructions

1. 1.

   Halve the melons, remove seeds and use a melon baller to scoop out balls from each quarter.

2. 2.

   Peel and cube the remaining melon flesh, then puree with cane sugar and orange juice.

3. 3.

   Squeeze lemon juice, heat it with water, dissolve agar-agar in the hot lemon mixture, then stir in orange liqueur before adding to the puree. Place melon balls into the chilled bowl and refrigerate until serving.

4. 4.

   Serve garnished with lemon balm leaves.