Champagne Melon Soup

This recipe is best with the ripest of melons.
The pepper adds just the correct amount of heat
and balences the melon and ginger very well.


2 cantaloupes or honeydew melons, or 1 of each
3/4 cup orange simple syrup
Zest of 1 orange
1 tablespoon peppercorns
2 tsp fresh ginger, grated
3/4 cup chilled Champagne
6 fresh sprigs of lemon thyme or mint

Directions:
To prepare the melons, cut each in
half and scrape out the seeds.
Use a knife to peel all of the rind away.
Chop the remaining melon. Puree melon with simple syrup,
zest, pink peppercorns, and ginger until smooth.
Stir in the Champagne. Cover and chill in the
refrigerator for at least 2 hours to macerate the flavors.
Garnish and serve cold.