Chilled melon soup with eau-de-Cologne mint sorbet from Summer: Le Cordon Bleu Home Collection by Le
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...
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Ingredients
- 1 Galia melon (see Chef’s tips)
- 40 g (1¼ oz) eau-de-Cologne mint, finely chopped (See Chef’s tips)
- juice of 1 lemon, or to taste
- 1 kg (2 lb) watermelon, peeled and chopped
- 140 g (4½ oz) caster sugar
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