Ingredients with Measurements:
- 1 medium-sized Bailan melon, peeled, seeded, and cubed (about 4 cups)
- 1/2 cup freshly squeezed lime juice
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/4 teaspoon salt
Special equipment needed:
- Blender or food processor
- Ice cream maker
Step-by-step instructions:
1. In a small saucepan, combine the sugar, water, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved. Remove from heat and let cool.
2. In a blender or food processor, puree the Bailan melon until smooth.
3. Add the lime juice and cooled sugar syrup to the melon puree. Blend until well combined.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until the sorbet is thick and creamy.
5. Transfer the sorbet to a freezer-safe container and freeze for at least 2 hours or until firm.
Time:
Preparation time: 20 minutes
Cooking time: 0 minutes
Total time: 2 hours and 20 minutes
Temperature:
Freezer temperature: 0°F (-18°C)
Serving size:
This recipe makes about 4 cups of sorbet, or 8 servings.
Nutritional information:
Per serving:
Calories: 110
Total fat: 0g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 60mg
Total carbohydrates: 28g
Dietary fiber: 1g
Sugars: 25g
Protein: 1g
Substitutions for ingredients:
- Bailan melon: You can substitute any other type of melon, such as honeydew or cantaloupe.
- Lime juice: You can use lemon juice or orange juice instead of lime juice.
- Sugar: You can use honey or agave nectar instead of granulated sugar.
Variations:
- Mint Bailan Melon and Lime Sorbet: Add a handful of fresh mint leaves to the blender when pureeing the melon.
- Spicy Bailan Melon and Lime Sorbet: Add a pinch of cayenne pepper or chili powder to the sugar syrup before adding it to the melon puree.
Tips and tricks:
- For a smoother sorbet, strain the melon puree through a fine-mesh sieve before adding the lime juice and sugar syrup.
- To make the sorbet without an ice cream maker, pour the mixture into a shallow, freezer-safe container and freeze for 30 minutes. Stir the mixture every 30 minutes until it reaches the desired consistency.
Storage instructions:
Store the sorbet in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
Not applicable.
Presentation ideas:
Serve the sorbet in chilled bowls or glasses. Garnish with fresh mint leaves or lime wedges.
Garnishes:
- Fresh mint leaves
- Lime wedges
Pairings:
- Fresh fruit salad
- Grilled shrimp skewers
- Crispy chicken tenders
Suggested side dishes:
- Grilled vegetables
- Rice pilaf
- Garlic bread
Troubleshooting advice:
- If the sorbet is too icy, let it sit at room temperature for a few minutes to soften before serving.
- If the sorbet is too sweet, add a squeeze of lime juice to balance the flavors.
Food safety advice:
- Make sure to wash the Bailan melon thoroughly before peeling and cubing it.
- Store the sorbet in the freezer at 0°F (-18°C) or below to prevent bacterial growth.
Food history:
Bailan melon is a type of muskmelon that is native to China. It is known for its sweet and juicy flesh, which makes it a popular ingredient in desserts and drinks.
Flavor profiles:
This sorbet is sweet and refreshing, with a bright citrus flavor from the lime juice.
Serving suggestions:
Serve this sorbet as a light and refreshing dessert after a summer meal. It's also a great palate cleanser between courses.
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Taste: Refreshing, Tangy, Fruity, Sweet, Citrusy