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Add a photoServings: 8
Ingredients
- 1 x (2 1/2 lb.) honeydew melon, peeled, cubed
- 1 1/2 tsp grated fresh ginger Juice of 1 lemon
- 2 c. sugar syrup, page 64
- 1 x egg white, whipped Slices of melon, if you like
Directions
- In a food processor/blender, process melon to a puree. Fold in ginger, lemon juice and sugar syrup. Omit egg white.
- Pour into ice cream canister. Freeze in ice cream maker according to manufacturers directions till sorbet holds shape. Transfer to a freezer container; cover. Freeze to a slush.
- Freezer Method: Pour prepared mix into several undivided ice trays; cover; place in freezer; freeze to a slush. Return to food processor/blender.
- Process semi-frzn sorbet and egg white till smooth. Return to trays; recover; freeze till hard.
- Serve with slices of melon, if you like.
- Garnish with mint leaves, if you like.
- Variation: Line small custard c. with plastic wrap. Fill with sorbet when partially frzn. Pack firmly; smooth top. Remove by pulling plastic. Invert onto a plate; remove plastic. Surround with thin slices of melon, overlapped in a rose petal formation.
- Makes 8 to 10 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 8 servings | |
| Calories 127 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.2g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 27mg | 1% |
| Potassium 324mg | 9% |
| Total Carbs 32.57g | 9% |
| Dietary Fiber 1.1g | 4% |
| Sugars 31.15g | 21% |
| Protein 0.77g | 1% |
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