Melon and Basil Soup
|Caster sugar||3 Ounce (75 Gram / 6 Tablespoon)|
|Water||6 Fluid Ounce (175 Milliliter / 3/4 Cup)|
|Lime||1 , juiced and zest finely grated|
|Shredded fresh basil||45 Milliliter (3 Tablespoon)|
|Fresh basil leaves||4 (For Garnish)|
1. Cut the melons in half across the middle. Scrape out the seeds and discard. Using a melon bailer, scoop out 20-24 balls and set aside for the garnish. Scoop out the remaining flesh and place in a blender or food processor. Set aside.
2. Place the sugar, water and lime zest a small pan over a low heat. Stir until dissolved, bring to the boil and simmer for 2-3 minutes. Remove from the heat and leave to cool slightly. Pour half the mixture into the blender or food processor with the melon flesh. Blend until smooth, adding the remaining syrup and lime juice to taste.
3. Pour the mixture into a bowl, stir in the basil and chill. Serve garnished with basil leaves and melon balls.