Citrus Melon Sorbet

by - 6:07 AM

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This is just yum and that’s all.

 

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All you need is some honeydew melon and peaches. I used frozen peaches here but I’m sure no one would write you up if you used fresh peaches.

 

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Pour orange, or some orange colored juice. I’m using orange fruit punch because I don’t have any orange juice.

 

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Add sugar or a combination of sugar and maple syrup.

 

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squeeze one lime

 

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and pour that lime juice in.

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bring it to a boil and stir until sugar is dissolved. Then let cool a bit.

 

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Toss the fruit  and sugar syrup and lime peal in the blender.

 

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Blend until smooth. Then taste and adjust if necessary. Then taste again.

 

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Pour into pans or a large pan.

 

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place in the freezer for an hour or until edges begin to firm; stir. Freeze 3 hours longer or until firm.

 

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When you’re ready to serve put it in the blender and blend until smooth. If you left it in the freezer over night it may be a little too frozen for the blender so you might have to do a little bit at a time.

 

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Serve in your very finest glass dishes from the Goodwill

 

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and top with a cherry, it’s only right and sometimes you’ve just got to follow the rules.

 

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Citrus Melon Sorbet

adapted from Pat Hancock of New Jersey’s recipe

ingredients

  • 3/4 cup sugar or a mix of maple syrup and sugar
  • 1/4 cup orange juice
  • juice of a lime
  • 1 tsp. grated lime peal

In a small sauce pan bring the sugar and orange and lime juice to a boil. Cook and stir until the sugar is dissolved; set aside to cool. Place the honeydew and peach in the blender; add sugar syrup and lime peal. process until smooth. Transfer to to a baking pan. freeze for 1 hour or until edges begin to firm; stir. Freeze 3 hours longer or until firm.

Just before serving  transfer to blender and blend until smooth.

 

 

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1 comments

  1. Love your photos and this recipe! I need a blender!

    ReplyDelete

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