MELON SORBET
This melon sorbet is a light and wholesome treat to enjoy during those hot summer months!
Provided by Jordan Lund-Brown
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 5h30m
Yield 8
Number Of Ingredients 4
Steps:
- Puree melon cubes, simple syrup, lime juice, and honey in an electric blender until smooth. Pour mixture into a bowl and chill, covered, for at least 2 hours.
- Remove from the refrigerator. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, 3 to 4 hours, before serving.
Nutrition Facts : Calories 90.6 calories, Carbohydrate 23.5 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 8.6 mg, Sugar 4.2 g
MARINATED MELON WITH FRESH LIME-BASIL SORBET
Steps:
- Cut melon into 6 wedges (top to bottom) and cut off rind. Place in large plastic container with lid along with juice and gin. Marinate in refrigerator for 1 to 2 hours, turning over container from time to time to coat all slices. When ready to serve, slice each wedge into 4 to 5 thin slices and arrange as a fan on the plate. Drizzle remaining marinade over slices and garnish with lemon zest and mint. Place a small serving of Fresh Lime-Basil Sorbet on top or beside, if you wish.
- Combine all ingredients, except egg white, into a freezer friendly container and freeze 6 to 8 hours or overnight.
- Remove from freezer and allow to soften a little. Put chunks of frozen mixture into a food processor and process until all crystals have disappeared and mixture is smooth. Re-pack into container and keep frozen until needed. This will keep for up to 2 months. If you prefer a lighter, less icy sorbet, add 1 egg white during processing.
MELON SORBET
Steps:
- Place the melon in the bowl of a food processor and process until smooth. Add the lemon juice, vodka, and sugar and process for another 30 seconds. Place the mixture into the refrigerator until the mixture reaches 40 degrees F; depending on the temperature of your ingredients and refrigerator, this could take 30 minutes to 1 hour.
- Pour the chilled mixture into the bowl of an ice cream maker and process according to manufacturer's directions. Transfer the sorbet to an airtight container and place in the freezer for 3 to 4 hours before serving.
WATERMELON SORBET
Summertime and watermelon go hand in hand. My melon sorbet is fresh, fruity and without the gluten and eggs you get in many other frozen desserts. -Rachel Lewis, Danville, Virginia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1 quart.
Number Of Ingredients 6
Steps:
- In a small saucepan, bring sugar and water to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally to dissolve sugar. Cool slightly., Place watermelon in a food processor; process until pureed. Add orange juice, lime juice and cooled syrup; process until blended. Transfer to a large bowl; refrigerate, covered, until cold, about 3 hours., Pour into cylinder of ice cream freezer. Freeze according to manufacturer's directions; if desired, add chocolate chips during the last 10 minutes of processing. Transfer sorbet to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.
Nutrition Facts : Calories 129 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 33g carbohydrate (32g sugars, Fiber 0 fiber), Protein 1g protein.
SIMPLE WATERMELON SORBET
If you love watermelon and love sorbet, you're bound to love this simple recipe!
Provided by CookinginFL
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 2h45m
Yield 8
Number Of Ingredients 4
Steps:
- Combine sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes. Remove from heat and refrigerate until cooled, about 30 minutes.
- Blend watermelon in a blender or food processor until pureed. Stir pureed watermelon into sugar mixture. Transfer watermelon mixture to an ice cream maker and freeze according to manufacturer's instructions.
Nutrition Facts : Calories 115.8 calories, Carbohydrate 30 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 1.1 mg, Sugar 28.7 g
WATERMELON SORBET
I'm posting this in answer to a request. I haven't made it myself. It was on a site called The Ice Cream Parlor. An ice cream maker is necessary. Times do not include chilling or freezing, and are guesses.
Provided by mianbao
Categories Frozen Desserts
Time 25m
Yield 4 cups, or so, I think
Number Of Ingredients 4
Steps:
- Cook the sugar, water and lemon juice together, stirring occasionally until the sugar is dissolved.
- Remove from heat and chill.
- Cut up the watermelon and remove all seeds.
- Puree in a blender or food processor.
- Stir into chilled syrup.
- Freeze in an ice-cream maker according to the manufacturer's instructions.
- Pack into an airtight container and store in the freezer.
MELON SORBET
I've learned a lot about making sorbets from Jacquy Pfeiffer, the founder and dean of student affairs at the French Pastry School in Chicago. He taught me to use a small amount of corn syrup - about 5 percent of the weight of the fruit - to prevent the sorbet from developing ice crystals. A very small amount of honey will also work. I asked him what the least sugar I could get away with is, and he said it depends on the fruit, but as a general rule he uses 15 to 20 percent sugar. I decided to factor the corn syrup and honey into that weight, and my sorbets were beautiful, with great texture. You can use yellow or green melon for this as long as it's really ripe and sweet.
Provided by Martha Rose Shulman
Categories ice creams and sorbets, dessert
Time 4h45m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Combine the water and sugar in a saucepan and bring to a boil. Reduce the heat and simmer until the sugar has dissolved. Remove from the heat and allow to cool.
- In a blender, purée the melon with the sugar solution and remaining ingredients until smooth. Chill in the refrigerator for 2 hours or overnight.
- Chill a container in the freezer. Blend the mixture for 30 seconds with an immersion blender, then freeze in an ice cream maker following the manufacturer's instructions. Transfer to the chilled container and place in the freezer for 2 hours to pack. Allow to soften in the refrigerator for 15 to 30 minutes before serving.
Nutrition Facts : @context http, Calories 96, UnsaturatedFat 0 grams, Carbohydrate 24 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 22 milligrams, Sugar 24 grams
MANGO & MELON SORBET
This fabulous fruity sorbet makes a mouth-watering and refreshing finish to any meal. Time does not include freezing.
Provided by English_Rose
Categories Frozen Desserts
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine the sugar and water together in a small saucepan and bring to the boil. Remove from the heat and place syrup in freezer to cool quickly while you prepare the fruit.
- Puree the mango chunks in a food processor and set aside.
- Puree the melon in the same way.
- Blend mango and melon purees together in a bowl. Stir in chilled sugar syrup, orange zest and juice and place in refrigerator until well chilled, about 30 minutes.
- Pour into a shallow tray and place in the freezer. When the sorbet begins to freeze around the edges, stir well. Continue stirring every hour for 2 or 3 hours, until the mixture has frozen solid.
- Cover, and let the sorbet continue to freeze overnight.
- Let the sorbet stand at room temperature to soften slightly before serving.
Nutrition Facts : Calories 395.7, Fat 1.1, SaturatedFat 0.2, Sodium 5.7, Carbohydrate 100.6, Fiber 5.8, Sugar 91, Protein 2.6
HONEYDEW MELON 2-INGREDIENT SORBET RECIPE BY TASTY
Here's what you need: honeydew melon, honey
Provided by Pierce Abernathy
Categories Desserts
Yield 4 servings
Number Of Ingredients 2
Steps:
- Cut honeydew in half and remove seeds.
- Cut into slices and remove fruit from the skin.
- Transfer melon pieces to a parchment paper-lined baking sheet and freeze until hardened.
- Add the frozen melon and honey to a food processor and combine until evenly mixed.
- Transfer to a loaf pan and transfer to freezer until completely frozen.
- Enjoy!
Nutrition Facts : Calories 123 calories, Carbohydrate 32 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, Sugar 31 grams
4-INGREDIENT WATERMELON SORBET
No ice cream maker is needed to make this easy, 4-ingredient watermelon sorbet recipe. We couldn't keep enough watermelon in the house to keep up with the demand! -Kory Figura, Waverly, Iowa
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 quarts.
Number Of Ingredients 5
Steps:
- In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside. , In a blender or food processor, process the watermelon in batches until pureed. Transfer to a large bowl; stir in the sugar syrup and lemon juice. , Pour into a 13-in. x 9-in. dish; cover and freeze for 8 hours or until firm. Just before serving, puree watermelon mixture in batches until smooth. If desired, garnish with fresh mint.
Nutrition Facts : Calories 184 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 52g carbohydrate (49g sugars, Fiber 1g fiber), Protein 1g protein.
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