TROPICAL WATERMELON SORBET
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield about 1 quart
Number Of Ingredients 5
Steps:
- In a blender, blend the watermelon, pineapple juice, ginger ale, lime juice, and grenadine until smooth. Pour into an ice cream maker and freeze, according to the manufacturer's instructions, for about 35 minutes.
- Spoon into glasses or small bowls and serve.
Nutrition Facts : Calories 96 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 9 milligrams, Carbohydrate 24 grams, Fiber 0 grams, Protein 0 grams, Sugar 19 grams
STRAWBERRY AND CHAMOMILE SORBET
Provided by Food Network
Categories dessert
Time 1h30m
Yield 4 to 5 servings
Number Of Ingredients 6
Steps:
- Bring water to a boil and add honey, cardomon, and Chamomile. Remove from heat after 5 minutes and chill until very cold.
- Place frozen strawberries in a food processor and chop finely. Add chilled syrup and blend until very smooth. Spoon out and save in container in freezer. Serve with mint leaves.
MARINATED MELON WITH FRESH LIME-BASIL SORBET
Steps:
- Cut melon into 6 wedges (top to bottom) and cut off rind. Place in large plastic container with lid along with juice and gin. Marinate in refrigerator for 1 to 2 hours, turning over container from time to time to coat all slices. When ready to serve, slice each wedge into 4 to 5 thin slices and arrange as a fan on the plate. Drizzle remaining marinade over slices and garnish with lemon zest and mint. Place a small serving of Fresh Lime-Basil Sorbet on top or beside, if you wish.
- Combine all ingredients, except egg white, into a freezer friendly container and freeze 6 to 8 hours or overnight.
- Remove from freezer and allow to soften a little. Put chunks of frozen mixture into a food processor and process until all crystals have disappeared and mixture is smooth. Re-pack into container and keep frozen until needed. This will keep for up to 2 months. If you prefer a lighter, less icy sorbet, add 1 egg white during processing.
MELON SOUP
Steps:
- Peel and seed cantaloupe and puree them in a food processor with grated orange zest and orange juice and a pinch of ground cinnamon for flavor.
- Either puree in it or top with sour cream or yogurt. Right before serving scissor a little bit of fresh basil leaves over the top.
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