Melon sorbet: a delicious eye-catcher

Melon sorbet arranged in the melon skin and filled with pineapple ice cream.
Melon sorbet arranged in the melon skin and filled with Pineapple ice cream.

Melon sorbet has a natural and pleasing sweetness and a ingenious tastebecause melons already bring the ideal combination of everything. With only few ingredients you can quickly conjure up a delicious sorbet.

To make the whole thing visual highlight you can make the melon sorbet in the bowl. An additional contrast can be created by combining it with another ice cream such as Pineapple ice cream or Frozen yoghurt.

Ingredients melon sorbet

8 portions

  • 1 melon (fruit flesh approx. 700 g), preferably yellow-fleshed like Cantaloupe or Charentais
  • 60 g maple syrup
  • 30 g lime juice (approx. 2 limes)
  • 1 pinch of salt
    optional for the filling: ingredients e.g. for Pineapple ice cream or Frozen yoghurt

Preparation

  • Cut the melon in half
  • Scrape out the core with a tablespoon and place in a sieve. Place a bowl underneath.
  • Pass the core through the sieve until all the juice is collected in the bowl.
  • Scrape out the flesh of the melon halves with a spoon and add them to the collected juice.
Using a tablespoon, scrape out the flesh of the melon until about 1 cm of skin remains.
Using a tablespoon, scrape out the flesh of the melon until about 1 cm of skin remains.
  • Pre-cool the melon skins in the freezer.
  • Thoroughly puree the fruit flesh, juice and all other ingredients (maple syrup, lime juice, salt) in a blender.
In a blender all the ingredients for the melon sorbet are well pureed.
In a blender all the ingredients for the melon sorbet are well pureed.

The Ice cream machine prepare and pre-cool for a few minutes depending on the model. Switch on the stirrer and add the ice cream mass (duration approx. 30 minutes).

Alternatively in freezer compartment Allow to freeze and mix well every 30 minutes with a hand mixer (total duration 3-4 hours).

  • Pour the finished melon sorbet into the cooled melon halves.
  • Form a hollow in the middle with a spoon.
  • Put the melon halves back into the freezer.
  • Make the second ice cream mass e.g. half of the recipe for Pineapple ice cream or Frozen yoghurt and pour it into the hollow of the melon halves.
  • Let the finished melons freeze through in the freezer for about 2 hours.
Here I put pineapple ice cream into the hollow of the melon sorbet and let it freeze for about 2 hours.
Here I have Pineapple ice cream into the hollow of the melon sorbet and let it freeze for about 2 hours.

The melon halves with a sharp knife in four columns divide and serve.

If the melon halves longer in the freezer stored, then only for about 30 minutes in the defrost the refrigerator before you cut and eat them.

Tips for making melon sorbet

A ripe net melon is the basis for a delicious melon sorbet.
A ripe net melon is the basis for a delicious melon sorbet.
  • A ripe reticulated melon is best recognized by its smell. So when you buy the fruit, keep it close to your nose. The more intense the sweet, fruity smell all the better. With the Knocking technique you're supposed to be able to tell if it's ripe. Full, deep sound means she's ripe. But I have to say that for me all melons sound the same and I can identify a ripe melon much better with the smell. The same works with pineapple, by the way
  • Melons still ripen. So if you haven't got a really ripe melon, wait a few days and leave the uncut Ripen melon at room temperature. However, it can easily happen that they start to get mouldy on the stem. Then it must be disposed of.
  • Melon sorbet can be presented in many different ways. It is good to present the columns on crushed ice to serve. Then they stay chilled longer. For immediate consumption, you can also cut a slice open crosswise and decorate it with chocolate flakes.
Melon sorbet decorated with grated white chocolate.
Melon sorbet decorated with grated white chocolate.

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