Cantaloupe Soup with Lime Granite

The Culinary Institute of America's Book of Soups

1 1/2 Pounds Cantaloupe, peeled, seeded, and cut into large chunks
(yield about four and one half cups)
3/4 Cup Fresh Orange Juice
1/4 Cup Cornstarch
2 Tablespoons Lemon
3 Cups Water
2 1/4 Teaspoons Orange Zest
2 1/4 Teaspoons Lemon Zest
1/2 Cup Sugar
2 Cups Water
1 Cup Sugar
1/4 Cup Fresh Lime Juice, about two limes
2 Limes, zest

Puree melon and orange juice in a blender. Dissolve cornstarch in lemon juice.

Bring water, orange zest, and lemon zest to a boil in a large saucepan. While stirring, add the cornstarch solution and continue to stir until liquid returns to a simmer and thickens. Remove from heat. Add melon purée and sweeten to taste.

Serve in chilled bowls, garnish with small scoops of lime granite.

Lime Granite: Combine water,sugar, lime juice, and lime zest in a
shallow pan. Stir well to combine. Place pan in freezer and stir every 25 minutes for 3 hours. Freeze until firm.