Ingredients with Measurements:
- 1 ripe cantaloupe, peeled and seeded
- 1 ripe honeydew melon, peeled and seeded
- 1 cup granulated sugar
- 1 cup water
- 1/4 cup fresh lime juice
- 1/4 cup vodka (optional)
Special equipment needed:
- Melon baller
- Blender or food processor
- Ice cream maker
Step-by-step instructions:
1. Use a melon baller to scoop out the flesh of the cantaloupe and honeydew melon. Place the melon balls in a large bowl and set aside.
2. In a small saucepan, combine the sugar and water. Heat over medium heat, stirring occasionally, until the sugar has dissolved. Remove from heat and let cool.
3. In a blender or food processor, puree the melon balls until smooth.
4. Add the cooled sugar syrup, lime juice, and vodka (if using) to the melon puree. Stir to combine.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
6. Transfer the sorbet to a freezer-safe container and freeze for at least 2 hours, or until firm.
Time:
Preparation time: 30 minutes
Cooking time: 5 minutes
Churning time: 20-30 minutes
Freezing time: 2 hours
Temperature:
Freezer temperature: -18°C (0°F)
Serving size:
This recipe makes about 1 quart of sorbet, or 8 servings.
Nutritional information:
Calories per serving: 140
Fat: 0g
Carbohydrates: 36g
Protein: 1g
Sodium: 10mg
Fiber: 1g
Sugar: 34g
Substitutions for ingredients:
- You can use any type of melon you like for this recipe, such as watermelon or muskmelon.
- If you don't have vodka, you can omit it or substitute with another type of alcohol, such as rum or tequila.
Variations:
- Add fresh mint or basil leaves to the melon puree for a refreshing twist.
- Substitute the lime juice with lemon or orange juice.
- Add a pinch of chili powder or cayenne pepper for a spicy kick.
Tips and tricks:
- Make sure the melon balls are evenly sized for a consistent texture in the sorbet.
- Chill the melon puree in the refrigerator for at least 1 hour before churning to ensure a smoother sorbet.
- If you don't have an ice cream maker, you can still make this recipe by freezing the mixture in a shallow container and stirring it every 30 minutes until it reaches a sorbet-like consistency.
Storage instructions:
Store the sorbet in an airtight container in the freezer for up to 1 week.
Reheating instructions:
N/A
Presentation ideas:
Serve the sorbet in chilled bowls or glasses, garnished with fresh mint leaves or a slice of melon.
Garnishes:
Fresh mint leaves, sliced melon, whipped cream, or a sprinkle of cinnamon.
Pairings:
This sorbet pairs well with fresh fruit, such as berries or sliced peaches, or a glass of sparkling wine.
Suggested side dishes:
N/A
Troubleshooting advice:
- If the sorbet is too icy, try adding a tablespoon of corn syrup or honey to the mixture before churning.
- If the sorbet is too sweet, add a squeeze of lemon or lime juice to balance the flavors.
Food safety advice:
- Make sure to wash the melons thoroughly before peeling and seeding.
- Store the sorbet in the freezer at a safe temperature to prevent bacterial growth.
Food history:
Sorbets have been enjoyed for centuries, with evidence of their existence dating back to ancient China and Persia. They were traditionally made with fruit juice or puree, sugar, and ice, and were often served as a palate cleanser between courses.
Flavor profiles:
This melon ball sorbet is sweet, refreshing, and slightly tangy from the lime juice.
Serving suggestions:
Serve this sorbet as a light and refreshing dessert after a summer meal, or as a palate cleanser between courses at a dinner party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Taste: Refreshing, Sweet, Fruity, Creamy, Tangy