Orange-melon Sorbet Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
5 cup: cantaloupe, cubed
1/2 cup: sugar,
5 tbsp: honey,
2 tsp: fresh lemon juice, or
Directions:
This is a refreshing dessert; serve from 6 to 12; vary the size of the
scoop and garnish with a mint leaf. Use any orange-flesh melon; about
4 lbs will yield 5 cups cubed).
Peel and seed melon and cut into chunks. Puree melon with sugar,
honey and lemon juice in a food processor.
Freeze in an ice-cream maker as usual; about 20 to 30 minutes. Or:
simply place the mixture in a shallow metal pan and freeze until
firm. Transfer to a food processor and process until smooth and
fluffy. Serve immediately, or return to thefreezer until serving
time. For the best flavor, ices should be served within 2 to 3 days.
Use waxed paper or saran wrap prevent the top from drying during
storage.
Recipe By : First Magazine, 1986 [McEdition by patH oct 96]
Date: Fri, 11 Oct 1996 20:22:16
~0700 (
Source from luhu.jp
scoop and garnish with a mint leaf. Use any orange-flesh melon; about
4 lbs will yield 5 cups cubed).
Peel and seed melon and cut into chunks. Puree melon with sugar,
honey and lemon juice in a food processor.
Freeze in an ice-cream maker as usual; about 20 to 30 minutes. Or:
simply place the mixture in a shallow metal pan and freeze until
firm. Transfer to a food processor and process until smooth and
fluffy. Serve immediately, or return to thefreezer until serving
time. For the best flavor, ices should be served within 2 to 3 days.
Use waxed paper or saran wrap prevent the top from drying during
storage.
Recipe By : First Magazine, 1986 [McEdition by patH oct 96]
Date: Fri, 11 Oct 1996 20:22:16
~0700 (
Source from luhu.jp