Melon Soup with Grande Absente from the Bistrot de Pays in Limans
• 4 very ripe melons
• Powdered sugar
• 15 cl of very cold GRANDE ABSENTE 69°
Open, remove seeds and peel the melons.
Mix 3 melons with the Grande Absente. Add sugar to taste.
Make balls with a melon baller with the remaining melon or cut the melon into diced cubes. Put the balls in the soup.
Place mixture in the refrigerator for 4-5 hours to allow the sugar to melt well. Taste before serving and add a little sugar if needed.
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