Melon Sorbet with lime and rosemary
By Silvia , blog Savoirs et Saveurs
- For the sorbet:
- 1 lb. melon (cantaloupe)
- 1 lime
- scant 1/2 cup granulated sugar
- 1/2 cup water
- 1 small sprig of rosemary
- For the meringue:
- 1 egg white
- 2 1/2 tablespoons granulated sugar
- 2 tablespoons water
Level of difficulty Easy
Preparation time 20mins
Cooking time 5mins
Cost Budget Friendly
-Cut the melon into cubes (Reserving some slices or balls using a melon baller for garnish later) Place cubes in the blender, with lime juice and mix quickly until a smooth puree. Transfer the melon puree to a bowl and put it in the refrigerator.
-Put sugar and water in small saucepan and add the rosemary. Bring to a boil over medium heat, to create a syrup. Let cool, allowing the syrup to infuse with the rosemary.
- Once the syrup has cooled, remove the rosemary and pour the syrup into melon puree, stir with a whisk to combine and put the bowl in the refrigerator.
Italian meringue: Put the sugar in a small saucepan, add two tablespoons of water. Bring to a boil over medium heat and cook the sugar until it reached a temperature of 230 ° F (check with a thermometer). Meanwhile in a bowl, beat your whites until stiff with an electric mixer. Pour hot sugar syrup into the egg whites pouring down the side edge of the bowl, while continuing to whisk until the meringue has cooled. Towards the end, beat at high speed to tighten whites.
Sorbet: Gently whisk the meringue into the pureed melon to combine until you have a smooth and homogeneous mixture. If you have an ice cream maker, pour this mixture and freeze until the mixture solidifies.
If you do not have an ice cream maker: Pour the mixture into a container with lid, place in the freezer and stir from time to time especially during the first 2 hours, to prevent the formation of large ice crystals (if the sorbet solidifies to much, mix with a blender, then put back in the freezer). Let stand at least 6 hours (the more the better).
Dressing and finishing: Place the sorbet into individual bowls, sprinkle with finely chopped rosemary and garnish with melon balls (made with melon baller) and slices of melon and lime. Enjoy immediately.
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Chef Tips and Tricks
Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!