Ingredients
6 Servings
1
4
1
1
1
1
1
Preparation
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Step 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.
Step 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.
Step 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.
Step 4
Divide melon slices among plates, over-lapping 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.
Step 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.
