Recipe: Honeydew Melon Soup


• By
• Caren McSherry

Image by Frank Roche
Is it an appetizer, is it a meal or is it dessert? You can dress up honeydew melon soup however you like

What happens when the legendary makers of Bombay Sapphire gin pair up with one of our top barbecue chefs, Rob Rainford, host of Canada’s favourite grilling show License to Grill? Gin-infused honeydew melon soup and fun!

This refreshing summer soup, adapted from Chef Rainford’s original recipe, is a summer soiree in a bowl — enjoy. 



Ingredients

• 1 honeydew melon, grilled and smoked (optional)

• 1 cup pineapple juice

• 1 lemon (juice only)

• 1 lime (juice only)

• 6 basil leaves, chopped

• 3 Tbsp. Bombay Sapphire gin

• 4 Tbsp. simple syrup

• Lime sorbet (optional)



Instructions

1. To prepare the honeydew melon, place the halved and peeled melon on the indirect heat side of your smoker or gas grill. (If you wish the melon to be smoked, allow the smoke to envelop the cavity of the smoker or gas grill.)
2. Cook the melon until caramelized and soft, about 15 to 20 minutes, then remove from the grill.
3. Cut the honeydew into bite-sized pieces and liquefy it in the blender on high speed, along with the pineapple juice, lemon juice, lime juice, basil leaves, gin and simple syrup. Note: For best results, let this mixture sit overnight. This allows the flavour of the gin to flourish.
4. Serve the soup chilled, with a dollop of lime sorbet, if desired.

Serves 8.


Recipe courtesy Caren McSherry from the Gourmet Warehouse


Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.

 

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