Chilled Watermelon Soup in a Minted Ice Bowl

Ingredients

Ice Bowl

• 2 large plastic bowls, one, two inches smaller than the other
• 1 large bunch of mint, stemmed
• salt
• 12 cups water
• 1 cup sugar

Chilled Watermelon Soup

• 1 medium seedless watermelon, rind discarded, cut into chunks
• 3 tablespoons ginger, grated
• 2 tablespoons freshly grated lime juice
• 4 ounces ice wine (optional)
• 1 ounce orange blossom water (optional)

Directions

Ice Bowl

1. Bring large pot of salted water to a rolling boil. Have ice bath and strainer on hand
2. Drop in mint leaves and boil for 1 minute. Strain, then transfer to ice bath Once chilled, put mint and one cup of water in a blender and puree.
3. Into the largest bowl, pour in mint purée carefully through strainer. Add remaining water to the bowl until it is 1/2 full. Place smaller bowl in center and weigh down – but not too much – watch that you have a thick enough bottom. Tightly wrap with plastic wrap so that the smaller bowl sits in the center of the larger bowl, and freeze over-night.
4. To remove ice bowl from plastic bowls, gently run under warm water. Sprinkle sugar on serving plate to prevent slipping and rest bowl on top

Chilled Watermelon Soup

1. Puree all ingredients in food processor. Strain through a fine mesh strainer. Discard solids. Serve in ice bowl

Chilled Watermelon Soup in a Minted Ice Bowl