March 28, 2012
1 large ripe honeydew melon, peeled, seeded, and cut in chunks
1 teaspoon honey
3 ripe unpeeled peaches, pitted, or one mango, cut in chunks
6 ounces fresh berries
1/2 pint each of coconut, mango, and raspberry or mixed berry or other fruit sorbet
1. Place the honeydew into the bowl of a blender or food processor fitted with a metal blade. Process until completely puréed. Pour into a large container or bowl. Add the honey and stir.
2. Place the peaches into the bowl of the blender or food processor and process until completely puréed. Use a fine mesh strainer to strain the peach purée into the container with the puréed melon. Mix well and refrigerate until serving.
3. To serve, ladle the soup into shallow soup bowls. Carefully scatter the berries among the bowls so that you can still see them and they do not sink. Take a melon baller and scoop one ball each of the three sorbet flavors and carefully place into the bowls. Depending on the size of your bowls, you can add more than three sorbet balls to the bowl. Store covered in the refrigerator for up to 3 days.