Melon Carpaccio with Lime
A refreshing and elegant dessert featuring thinly sliced honeydew melon infused with a fragrant lime-mint syrup, chilies, and vanilla. This light and sophisticated dish can be served with optional sorbet for added indulgence.
Ingredients
- •½ cup sugar
- •4 sprigs mint
- •½ teaspoon fresh red chile
- •½ piece vanilla bean
- •½ cup fresh lime juice
- •2½ pounds melon
- •1 scoop sorbet
- •½ teaspoon lime zest
Cooking Instructions
- 1.
Bring sugar and 1/4 cup water to a boil in a small saucepan over medium heat, stirring to dissolve sugar. Add mint sprigs and chile. Scrape in seeds from vanilla bean; add bean. Remove syrup from heat; cover and let steep for 15 minutes for flavors to infuse.
20 min
- 2.
Strain syrup through a fine-mesh sieve into a small bowl; stir in lime juice. DO AHEAD: Syrup can be made 1 week ahead. Keep chilled.
5 min
- 3.
Arrange melon slices in a 13x9x2" glass baking dish. Pour syrup over melon in baking dish. Cover with plastic wrap and chill for 2 hours to allow flavors to meld.
120 min
- 4.
Divide melon slices among plates, overlapping them decoratively. Pour remaining syrup in dish into a small pitcher. DO AHEAD: Melon carpaccio can be made up to 5 hours ahead. Cover and chill melon and remaining syrup separately.
10 min
- 5.
Drizzle some of syrup over melon. Place a scoop of sorbet in center of each plate, if using; garnish with mint leaves and lime zest.
5 min
