Honeydew Cantaloupe Semi Freddo Recipe
The Honeydew Cantaloupe Semi Freddo lends a wonderful finishing touch to your party spread! This lovely Italian dessert is super delicious! Try this Honeydew Cantaloupe Semi Freddo recipe!
Ingredients
| Sugar | 3/4 Cup (16 tbs) | |
| Water | 3/4 Cup (16 tbs) | |
| 2 20 ounce bags frozen melon balls | ||
| Lemon juice | 2 Tablespoon | |
| Egg white | 1 | |
| Lime juice | 2 Tablespoon | |
Directions
Combine the sugar and water in a small saucepan and bring it just to a boil to dissolve the sugar crystals.
Pour the syrup into a glass jar and chill until cold.or, let it cool in the saucepan.
Separate the melon balls into cantaloupe and honeydew.
You should have about 31/2 to 4 cups of each.
Place the cantaloupe balls in a food processor fitted with a steel chopping blade with 1/2 cup of the sugar syrup and process briefly just until the melon is almost smooth, about 10 seconds.
Add the lemon juice and 1 egg white and process just until light in color and smooth, about 10 seconds.
Scrape the semi freddo into a freezer container, cover, and place in the freezer for up to 2 hours
Pour the syrup into a glass jar and chill until cold.or, let it cool in the saucepan.
Separate the melon balls into cantaloupe and honeydew.
You should have about 31/2 to 4 cups of each.
Place the cantaloupe balls in a food processor fitted with a steel chopping blade with 1/2 cup of the sugar syrup and process briefly just until the melon is almost smooth, about 10 seconds.
Add the lemon juice and 1 egg white and process just until light in color and smooth, about 10 seconds.
Scrape the semi freddo into a freezer container, cover, and place in the freezer for up to 2 hours
Chef
