Step 1

Halve the melons, remove seeds, cut into slices and peel. Coarse chop melon, place in a blender and cover with sparkling water.

Step 2

Rinse mint leaves, shake dry, pluck leaves. Reserve some leaves for garnish and place the remainder in the blender with the melon. Puree soup and season to taste with sugar. To serve, ladle into bowls and garnish with reserved mint and edible violets.