Plum Soup with Honeydew Tarragon Ice

Plum Soup with Honeydew Tarragon Ice
Photo by Rita Maas


  • 2 pounds firm-ripe red or black plums
  • 2 cups honeydew melon
  • 2 cups water
  • 1 ice cream maker
  • 1 cup sugar
  • 1/3 cup fresh tarragon sprigs
  • 2 teaspoons fresh lime juice

Bring water and sugar to a simmer, stirring until sugar is dissolved. Transfer 1/2 cup hot syrup to a bowl and stir in tarragon, then cool. Chill remaining syrup. Pour tarragon syrup through a very fine sieve into a metal bowl, discarding solids. Purée honeydew in a blender and stir into strained...

View full recipe at Epicurious


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