Melon sorbet Ice Cream
Melon sorbet Ice Cream
3⁄4 cup sugar
4 cups diced ripe melon (from about 1 small melon)
1 tablespoon fresh lemon juice
Pinch salt
MAKES ABOUT 11⁄ 2 QUARTS
This refreshing sorbet showcases melons at their summer best. Choose from the sweetestsmelling melon varieties at the market or just pick your favorite. For a refreshing twist, add 1⁄4 cup loosely packed spearmint leaves to the food processor while puréeing the melon mixture.
In a small saucepan, combine the sugar and 3⁄4 cup water. Bring to a boil over medium-high heat, stirring occasionally until the sugar is completely dissolved and a syrup is formed. Let cool to room temperature.
Pour the cooled syrup into a blender or food processor. Add the melon, lemon juice and salt and blend until very smooth. Pour into a bowl, cover, and refrigerate until very cold, at least 2 hours or up to 1 day.
Pour the cold melon purée into an ice cream maker and churn according to the manufacturer’s instructions. Spoon the sorbet into a freezer-safe container and place parchment or waxed paper directly on the surface.
Cover tightly and freeze until firm, at least 2 hours or up to 3 days.
Melon sorbet medley
Churn batches of three different sorbet flavors such as cantaloupe, honeydew, and watermelon, and then use a small scoop to create a colorful bowl of frozen delights. Small sorbet balls can also be made into pops for whimsical single-serving portions.
3⁄4 cup sugar
4 cups diced ripe melon (from about 1 small melon)
1 tablespoon fresh lemon juice
Pinch salt
MAKES ABOUT 11⁄ 2 QUARTS
This refreshing sorbet showcases melons at their summer best. Choose from the sweetestsmelling melon varieties at the market or just pick your favorite. For a refreshing twist, add 1⁄4 cup loosely packed spearmint leaves to the food processor while puréeing the melon mixture.
In a small saucepan, combine the sugar and 3⁄4 cup water. Bring to a boil over medium-high heat, stirring occasionally until the sugar is completely dissolved and a syrup is formed. Let cool to room temperature.
Pour the cooled syrup into a blender or food processor. Add the melon, lemon juice and salt and blend until very smooth. Pour into a bowl, cover, and refrigerate until very cold, at least 2 hours or up to 1 day.
Pour the cold melon purée into an ice cream maker and churn according to the manufacturer’s instructions. Spoon the sorbet into a freezer-safe container and place parchment or waxed paper directly on the surface.
Cover tightly and freeze until firm, at least 2 hours or up to 3 days.
Melon sorbet medley
Churn batches of three different sorbet flavors such as cantaloupe, honeydew, and watermelon, and then use a small scoop to create a colorful bowl of frozen delights. Small sorbet balls can also be made into pops for whimsical single-serving portions.
Melon sorbet Ice Cream
Reviewed by Unknown
on
2/28/2020
Rating:
Reviewed by Unknown
on
2/28/2020
Rating:
