Soupe de melon au gingembre



2 melons
1 untreated lime
40 cl of Muscat from Beaumes de Venise
1 sprig of fresh verbena
1 vanilla pod
1 teaspoon of sliced ​​ginger

Take the lime zest, blanch it for 1 minute in boiling water, refresh and set aside.
Cut the melons in half, no seed them. Cut the flesh into cubes and put in a small salad bowl with the verbena leaves.
In a small saucepan, bring the wine to a boil and flambé to eliminate the alcohol.
Add the julienne zest, the slices of ginger and the pod of vanilla that has been split along its entire length to let the seeds.
Simmer for 5 minutes and pour over the melon cubes.
Let cool then refrigerate for at least 2 hours.
Serve very chilled with a few verbena leaves as a garnish.


 

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