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Melon Lime Soup With Sorbet, Berries And Mint

This dish is perfect for folks looking for a lighter alternative to heavy desserts like cakes.

Melon Soup

This dish is perfect for folks looking for lighter alternatives to heavy desserts like cakes.

The sweetener is honey. I like honey for this because it means you don’t have to dissolve sugar. You could also use something like agave nectar or a flavored simple syrup.

Melon Lime Soup With Sorbet, Berries And Mint

Serving Size: Serves six people


  • 1 large cantaloupe or honeydew melon, chilled
  • 1 cup orange juice
  • 1/2 cup white wine
  • 1 tablespoon honey
  • 2 1/2 limes, zest and juice
  • pinch of salt
  • sorbet (optional garnish)
  • fresh berries (optional garnish)
  • splash of champagne (optional garnish)
  • fresh mint (optional garnish)

Cooking Directions

  1. Blend the melon in a blender until very smooth. Add the remaining ingredients and pulse to incorporate.
  2. Serve in ice-cold chilled soups bowls with your favorite garnishes.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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