Plum Soup with Honeydew Ice Pairing

Ingredients

Estimated total cost: €7.67 · €1.28/serving

• 1 cup of fine granulated sugarEst. price €0.25–€0.60
• 1/3 cup of densely packed, fragrant tarragon sprigs, gently crushed (to release essential oils)Est. price €0.80–€1.50
• 2 cups of pure spring waterEst. price €0.02–€0.10
• 2 cups of honeydew melon, peeled and seeded, cut into 1-inch cubes (chill in the refrigerator for extra freshness)Est. price €2.50–€4.50
• an elegant ice cream maker (ensure the bowl is thoroughly frozen before churning the sorbet)Est. price €0.00–€0.00
• 2 pounds of firm and ripe red or black plums, chilled, halved, and pits removedEst. price €4.00–€8.00
• 2 teaspoons of freshly squeezed lime juice, adjust to your preferenceEst. price €0.10–€0.25

Steps

1. 1

   Start by combining water and sugar in a saucepan, then bring it to a gentle simmer while stirring continuously until the sugar completely dissolves. Next, transfer half a cup of the hot syrup into a separate bowl and mix in the tarragon before allowing it to cool down. Place the rest of the syrup in the refrigerator to chill.

2. 2

   Strain the tarragon syrup into a metal bowl through a fine sieve, separating out any solids. Blend the honeydew melon until smooth, then mix it into the strained tarragon syrup. Churn the mixture in an ice cream maker before transferring it to a sealed container for further freezing to achieve a firmer consistency.

3. 3

   Begin by dicing plums to yield 1/2 cup and set aside. Roughly chop the rest of the plums and blend them in two separate batches with 1 cup of chilled syrup. Strain the puree through a fine mesh sieve into a bowl, exerting pressure to extract liquid while removing any solids.

Full steps, exact amounts, and Cook Mode are available after sign-in.

• Cultural note

  Plum Soup is a traditional Eastern European dish, particularly popular in countries like Hungary and Poland. It is often served as a cold summer soup or dessert. The addition of honeydew ice adds a modern twist to the classic recipe.

• Seasonal note

  Plums are typically in peak season from late summer to early fall, making this dish best enjoyed during that time. Honeydew melon is also abundant in the summer months, making it a refreshing choice for a summer dessert.

• Health note

  This Plum Soup with Honeydew Ice is a low-calorie and low-fat dessert option. It is a good source of fiber and vitamins such as A and C from the plums and lime juice. However, the high sugar content should be consumed in moderation.