Ingredients with Measurements:
- 1 medium-sized Crenshaw melon, peeled and seeded
- 1 cup water
- 1 cup sugar
- 1/4 cup fresh lemon juice
Special equipment needed:
- Blender or food processor
- Ice cream maker
Step-by-step instructions:
1. Cut the Crenshaw melon into small chunks and place them in a blender or food processor. Puree until smooth.
2. In a medium-sized saucepan, combine water and sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved completely. Remove from heat and let cool.
3. Add the cooled sugar syrup and lemon juice to the melon puree. Stir well to combine.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, until the sorbet is smooth and frozen.
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: 10 minutes
- Churning time: 20-30 minutes
- Freezing time: 2 hours
Temperature:
- Freezer temperature: 0°F (-18°C)
Serving size:
- Makes about 4 cups of sorbet
- Serving size: 1/2 cup
Nutritional information:
- Calories: 120
- Total fat: 0g
- Saturated fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Total carbohydrates: 31g
- Dietary fiber: 1g
- Sugars: 29g
- Protein: 1g
Substitutions for ingredients:
- You can use any other type of melon instead of Crenshaw melon, such as honeydew or cantaloupe.
- You can use honey or agave nectar instead of sugar.
Variations:
- Add a splash of vodka or rum to the sorbet mixture before churning for a boozy twist.
- Add a handful of fresh mint leaves to the blender for a refreshing flavor.
- Top the sorbet with fresh berries or whipped cream before serving.
Tips and tricks:
- Make sure the sugar syrup has cooled completely before adding it to the melon puree, or it will melt the sorbet and make it icy.
- For a smoother texture, strain the melon puree through a fine-mesh sieve before adding the sugar syrup and lemon juice.
- To prevent ice crystals from forming, cover the sorbet with plastic wrap or parchment paper before freezing.
Storage instructions:
- Store the sorbet in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
- Sorbet does not need to be reheated.
Presentation ideas:
- Serve the sorbet in chilled bowls or glasses, garnished with a sprig of mint or a slice of fresh melon.
Garnishes:
- Fresh mint leaves
- Sliced fresh melon
- Whipped cream
Pairings:
- Serve the sorbet as a light and refreshing dessert after a heavy meal.
- Pair with a glass of sparkling wine or champagne for a festive occasion.
Suggested side dishes:
- Fresh fruit salad
- Lemon or raspberry sorbet
Troubleshooting advice:
- If the sorbet is too icy, try adding a tablespoon of corn syrup or honey to the mixture before churning.
Food safety advice:
- Make sure to wash the melon thoroughly before peeling and seeding it.
- Store the sorbet in the freezer at 0°F (-18°C) or below to prevent bacterial growth.
Food history:
- Crenshaw melons are a hybrid of cantaloupe and honeydew melons, developed in the 1960s by a California farmer named John Crenshaw.
Flavor profiles:
- Crenshaw melons have a sweet and juicy flavor, with hints of honey and citrus.
Serving suggestions:
- Serve the sorbet as a light and refreshing dessert after a heavy meal.
- Pair with a glass of sparkling wine or champagne for a festive occasion.
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Taste: Refreshing, Sweet, Fruity, Tangy, Creamy