You’ve got to love a recipe that can be served two ways. Here the honeyed, warm sunshine flavour of cantaloupe is highlighted with ginger and orange flower water in an incredibly delicious soup that takes all of three minutes to make.
You can also easily turn this soup into popsicles, but you’ll need to double the flavour highlights, because the colder something is, the harder it is to fully taste. (Have you ever noticed how an over-chilled wine begins to reveal its true character as it warms up?)
The cantaloupe-ginger combination is distinctly reminiscent of the classic carrot and ginger pairing. However you decide to enjoy it, we know you’ll be impressed by how something so simple can taste so good.
gingered cantaloupe soup
NOTES: Double the quantities of ginger, yogurt, orange flower water, and lemon if you are freezing this recipe. And thanks to our neighbours Eddie and Carl for inspiring us to experiment with these flavours.
Serves 4 as a soup, or makes 6 popsicles
1 cantaloupe, seeded and cut into chunks
1 tsp. fresh grated ginger
juice of 1/2 a lemon
1 tsp. honey
small pinch of salt
1/4 C Greek-style yogurt
4 drops orange flower water
Mint leaves for garnish
Put all ingredients except mint into the blender, and blend until smooth. Strain through a fine sieve. Serve chilled with mint leaf garnish.
Mmm. I’m actually not a fan of ginger, but I could definitely see how it would work with cantaloupe. I would want it as a popsicle for sure!
Wei-Wei
this is it. the post that will finally get me to buy popsicle molds! I’ve toyed with the idea but that last shot is too lovely. it’s time.
I love orange-flower water, but I’ve mostly only used it as a flavoring in baked goods, so I’ll be glad to have a new task for it.
We bought our popsicle molds last year. Totally worth it and so much fun! Fine Cooking did a great issue last year with three types of boozy popsicles.
I can vouch for this one, having had the privilege of trying the soup version in the test kitchen. It’s absolutely delicious… and I thought I didn’t like cantaloupe. Rob, those shots are sick!
xo
What’s your secret to getting your popsicle sticks to stand up straight in the center? This is a cause of great frustration for me…
Laura, we use a sheet of foil over the open end of the mold, and scotch tape to keep the sticks from falling through the foil. And a lot of swearing.
Clever boys! I will try that next time.
I’m refreshed just reading this. Just beautiful! Now, I have everything on hand, save the orange flower water. However, I do have rose water…dare I?
Aimée,
It’s worth a try, but I would test a single drop in a small serving before infusing the whole soup. I’m thinking rosewater might nicely enhance the musky melon flavour, but it’s such an unpredictable ingredient. Please let me know how it works out if you do try it!
Cantalope, honey, and ginger? I’m sold. I’ve been meaning to buy popsicle molds all summer but it just hasn’t really been warm enough in the Bay Area (I know, I shouldn’t complain…). But these look absolutely lovely. Great flavor profile!
[...] seem to be the trend of this summer, and I’m okay with that. I love this version, and this one too, the whimsy and nostalgia of eating off a dripping popsicle stick. I [...]