Melon Sorbet: Ice Cream Dessert for Hotter Days - Recipes Don Melón Fruteros

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Melon Sorbet: Ice Cream Dessert for Hotter Days

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Melon Sorbet: Ice Cream Dessert for Hotter Days

Preparation

Preparation of the Melon:

1. Wash and peel the melon. Be sure to remove all the seeds and fibrous pulp.
2. Cut the melon into cubes. The smaller the cubes, the easier it will be to blend.

Blend the melon:

3. Place the melon cubes into a blender or food processor.
4. Add the sugar and lemon juice.

If you want a smoother, creamier texture, you can add an egg white at this point. This is optional, but helps to achieve a smoother consistency and prevents ice crystals from forming in the sorbet.

Blending:

Blend everything until smooth and homogeneous.

Freeze:

5. Pour the melon mixture into a freezer-safe container.
6. Cover the container with cling film or an airtight lid to prevent ice crystals from forming on the surface.
7. Place the container in the freezer for at least 4 hours or until the sorbet is completely frozen.

Serve:

Before serving, remove the sorbet from the freezer and let it sit at room temperature for a few minutes to make it easier to serve.
Serve the melon sorbet in glasses or bowls.
Garnish with mint leaves, lemon slices or melon pieces if desired.

Ingredients

4 cups melon (about 1 large melon) peeled, uninhibited and diced.
1/2 cup sugar (adjust amount to your preference).
1/4 cup fresh lime juice
1 egg white (optional, to add creaminess to the sorbet).

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