Apple and melon soup with berries and lemon ice cream

Ingredients for 4 servings:

• 250 g apples
• 100 g cane sugar
• 1 liter of water
• 6 cloves
• 50 g cinnamon (cinnamon stick)
• 3 star anise
• 100 ml lemon juice
• Honey
• 1 tsp potato flour
• 250 g honeydew melon(s)
• 1 handful of berries (wild berries)
• 4 scoops of ice cream (lemon)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Dice the apples. Cut the melon into wedges, remove the peel and seeds, and dice the flesh. Caramelize the cane sugar in a saucepan, then pour in water. Add the apples, spices, and lemon juice. Cook the apples over low heat until tender, then remove from the soup and set aside. Reduce the liquid to 250 ml (cook until only about 250 ml remains). Mix the potato flour with cold water, pour into the soup, and simmer briefly. Allow the soup to cool and season with honey. Return the apples to the soup, then add the melon cubes and place in glass bowls. Place a scoop of lemon ice cream on top of each bowl and serve garnished with wild berries.