Minted Honeydew Sorbet Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 small: Honeydew melon,
1 cup: Minted simple syrup, (recipe
Follows),
1/4 cup: Packed fresh mint leaves,
1 tbsp: Fresh lemon juice,
Directions:
Remove and discard rind and seeds from melon and cut enough fruit into
1/2-inch cubes to measure 2 1/2 cups. In a blender puree all
ingredients until smooth. Chill puree, covered, until cold, at least
1 hour, and up to 6. Freeze puree in an ice-cream maker. Transfer
sorbet to an airtight container and put in freezer to harden.
Yield: about 3 1/2 cups
COOKING LIVE SHOW #CL9193
Recipe courtesy of Gourmet magazine
Source from luhu.jp
1/2-inch cubes to measure 2 1/2 cups. In a blender puree all
ingredients until smooth. Chill puree, covered, until cold, at least
1 hour, and up to 6. Freeze puree in an ice-cream maker. Transfer
sorbet to an airtight container and put in freezer to harden.
Yield: about 3 1/2 cups
COOKING LIVE SHOW #CL9193
Recipe courtesy of Gourmet magazine
Source from luhu.jp
Tags
Live