Cool off with a unique cold honey melon soup, enhanced with tarragon syrup and accented with white and red grapefruit segments for a refreshing treat.
For the Tarragon Syrup:
For the Soup:
Blanch the tarragon leaves for 1 minute in boiling water. Poor 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. Bring water and sugar to a boil, let it cool off and add the tarragon. Mash the mixture in the blender till you have a smooth green ‘syrup’.
Peel the skin of the grapefruit up to the flesh (till 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.