Ingredients
For the Tarragon Syrup:
- 70 g of fresh tarragon leaves
- 125 ml water
- 85 g sugar
For the Soup:
- 1 sweet and ripe honey melon
- 4 tablespoons Pernod
- 2 red Florida grapefruits
- 1 white Florida grapefruit
Preparation
Blanch the tarragon leaves for 1 minute in boiling water. Pour in a sieve and wash the leaves immediately with cold water. Using your hands, squeeze all the moisture out of the leaves and cut in small pieces.B ring water and sugar to a boil, let it cool off and add the tarragon. Mash the mixture in the blender until you have a smooth green ‘syrup’.
Peel the skin of the grapefruit up to the flesh (until all white is removed) and cut the slices out of the skin. Cut the melon in half and remove the seeds. Scoop the flesh out of the melon, mash in the blender with Pernod and mix on high speed until a foamy mixture appears. Divide the grapefruit slices in cold deep plates. Pour the melon foam alongside and sprinkle half a tablespoon of tarragon syrup on top.
