Honey Aromatized Melon Soup with Wild Honey and Sorrel

Cut the melons into 4 pieces

Remove the seeds and rinds, chop these last ones into cubes and reserve

Cut the pulp into small cubes and reserve

In a thick-bottomed pan, combine the honey, seeds, rinds, sorrel sprigs, and 500ml of water

Let it simmer and cook for 15 minutes

Let it cool down

Strain this broth in a fine-mesh sieve (chinois) into a glass or stainless steel bowl

Add lemon juice and melon cubes, then refrigerate until chilled

Serve the soup cold, garnished with sorrel leaves.