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Chill without guilt

| On 05, Jan 2015

Melon Sorbet

(There is really no hard and fast rule to the amount of each ingredient.  Make it up to your own taste, and use different fruit if desired.)

  • 1 ripe melon, peeled, seeds scooped out and cut into chunks
  • 250 ml fresh lime or lemon juice
  • 150 g sugar
  • 1 tablespoon vodka or Grand Marnier (optional, but this prevents sorbet from freezing solid)
  • 1 tablespoon finely chopped crystallized ginger (optional)
Instead of ice cream, Hwee Hwee Laurence suggests a low-cal icy dessert

Instead of ice cream, Hwee Hwee Laurence suggests a low-cal icy dessert

Place all ingredients except ginger in a food processor and process until smooth.

Stir in ginger, pour into a freeze-proof dish and refrigerate until very cold.

Place dish in freezer, and once every hour or so, use fork to stir and break up mixture while it freezes.

(Do not worry if you forget and your sorbet freezes solid. Just use a fork to scrape and break it into coarser granules before serving – a bit of hard work here – then change its name to Melon Granita!)

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