Melon Fruit Soup with Lemongrass
1 cup water
1/2 cup fructose 4 lemongrass stalks, coarsely chopped one 3 lb Sharlyn, cantaloupe, honeydew or
other ripe melon, quartered, seeded and peeled Fresh berries and diced fruit, finely shred fresh
mint and ground cinnamon for garnish.
In a small saucepan, combine the water and fructose and simmer until the fructose has dissolved. Add
the lemongrass and simmer for 10 minutes. Strain through a fine meshed sieve. Reserve the liquid and
discard the lemongrass. Let cool. Cover and refrigerate at least 2 hours or until chilled. In a
blender, combine the melon flesh and half the lemongrass syrup. Blend until smooth. Add more the
syrup to taste. Any remaining syrup will last indefinitely refrigerated in an airtight container.
Cover and refrigerate for at least 1 hour.
To serve, pour the soup into 6 chilled soup bowls. Garnish with some berries and sprinkle with some
mint and cinnamon.