Frozen Melon With Crushed Raspberries And Lime Recipes

Steps:

• Blend melon in a food processor or blender until completely smooth; you should have about 4 cups purée. Transfer to a 9-by-4-inch loaf pan (or a shallow baking dish, if you have space for it in your freezer).
• Add 1/2 cup lime juice and 2 tablespoons sugar and stir to blend; season with more lime juice and sugar, as needed. The mixture should be fairly tart and sweet. (The sweetness dulls once the mixture is frozen, so stay on the sweeter side now.) Place in freezer and let freeze until completely solid, anywhere from 2 to 4 hours, depending on your freezer.
• Once the mixture is frozen, use a spoon or fork to scrape the frozen melon into a fluffy pile of ice. If it becomes soft or melty when scraping, place it in the freezer until it's solid enough to scrape again.
• If serving immediately, lightly pack some of the ice into serving glasses or bowls. (If not, transfer the ice to a resealable container and freeze until ready to serve. The frozen melon can be prepared up to 2 weeks ahead; if scraped, it might need a little re-fluffing before serving.) Top each serving with raspberries and use a spoon or fork to crush them into the ice. Top with more ice, followed by a bit of lime zest, and then a little sumac and flaky salt, if using.

Steps:

• Spread melon pieces on a rimmed baking sheet in a single layer. Freeze until just hard, about 1 hour.
• Transfer melon pieces to a food processor and add lime juice, sugar, thyme, 1/2 cup water and tequila, if desired. Pulse until smooth and slushy, scraping the sides of the bowl occasionally. Add water if you prefer a thinner consistency. Add lime juice and sugar to taste.
• Divide among serving glasses and garnish with thyme sprigs. Serve immediately with spoons, or let melt slightly to serve as a drink

Steps:

• Halve the melon. Remove the seeds. Fill the well with sliced strawberries and raspberries. If you want, add a splash of kirsch or Grand Marnier.

Steps:

• Cut a thin piece of the skin off of the back of each wedge of melon to give the melon sections stability. Top each melon boat with a scoop of mango or strawberry sorbet. Toss berries with a little sugar and spill them down and over the sorbet and melon.

Steps:

• In a blender, purée the melon with rum, Midori and lime juice, scraping the sides occasionally, until the mixture is smooth but still frozen. Divide the mixture between 2 stemmed glasses.

Steps:

• Slice cantaloupe and honeydew melon into 16 wedges each.
• Peel.
• In small bowl combine mustard and raspberry vinegar.
• With wire whisk, gradually stir in oil; whisk until smooth.
• Continue whisking, gradually adding powdered sugar.
• Add 1/3 cup raspberries; with fork, crush raspberries.
• Stir in 1 tablespoon tarragon leaves; set aside.
• Arrange cantaloupe and honeydew wedges on serving platter or individual salad plates.
• Sprinkle with 1/2 cup raspberries.
• Drizzle vinaigrette over fruit; garnish with tarragon sprigs.

Steps:

• Set aside a few raspberries for garnish. Place the remaining berries in a blender or food processor; cover and process until pureed. Add the honey, lemon juice and ginger; cover and process. Strain and discard seeds; set sauce aside., Cut the cantaloupe and honeydew into three wedges; cut each wedge widthwise in half. Remove seeds and rind. With a knife, slice each piece of melon lengthwise toward narrow end without cutting completely to the end. Open into a fan shape., On each dessert plate, place 2 tablespoons of raspberry sauce and a cantaloupe fan and honeydew fan. Garnish with reserved raspberries.