Jul 232010
 

Okay, another adaptation. The original recipes are here (Epicurious) and here (AllRecipes.com). My new recipe — kind of a blend of both, but not as sweet — is below.

Ingredients

  • 1 cantaloupe – peeled, seeded and cubed
  • 1 1/2 cups orange juice
  • 1 lime
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup water
  • 1/4 to 1/2 cup packed fresh mint leaves, chopped finely
  • 2 1/2 tablespoons brown rice syrup

Preparation:

With a vegetable peeler or paring knife remove zest from lime in strips. In a saucepan simmer water, zest, mint, and brown rice syrup, stirring occasionally, 5 minutes. Remove pan from heat and let mixture stand 15 minutes. Remove lime zest strips. Cool syrup to room temperature.

Juice the lime and set aside.

Working in 2 batches, scoop flesh into a blender and purée with syrup and half of the orange juice until smooth, transferring to a large bowl as puréed. Stir in lime juice, remainder of orange juice and cinnamon; blend again or stir until mixed thoroghly. Chill soup, covered, until cold, at least 2 hours, and up to 1 day. Skim any foam from top. Serve soup garnished with mint and a handful of blueberries.

Serves 3-4.

  • 1/2 cup packed fresh mint leaves
  • 1/4 cup sugar
  • 1 cantaloupe (about 2 1/2 pounds)
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