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Melon Sorbet Recipe Video
|Honeydew melons||2 1⁄2 Pound|
|Caster sugar||1⁄2 Pound|
|Lemon juice||2 Tablespoon|
|Balsamic vinegar||1 Teaspoon (or to taste, Academia Barilla Traditional Balsamic Vinegar of Modena, aged 12 years)|
|Water||1⁄2 Cup (8 tbs)|
|Mint leaves||2 Medium (garnish)|
Calories 261 Calories from Fat 2
% Daily Value*
Total Fat 0.27 g0.42%
Saturated Fat 0.07 g0.37%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 34.4 mg1.4%
Total Carbohydrates 65 g21.7%
Dietary Fiber 1.5 g6.1%
Sugars 62.6 g
Protein 1 g2.1%
Vitamin A 2% Vitamin C 60.6%
Calcium 1.2% Iron 1.9%
*Based on a 2000 Calorie diet
1. In a pan boil water and sugar together to prepare the syrup.
2. Bring it to 250 degrees F, then add the glucose, mix and let it rest.
3. Cut melon into wedges, peel and roughly chop.
4. Blend melon, lemon juice and syrup to prepare the puree.
5. First cut the edges of the melon off, then cut the melon in half, cleaning the inside with a spoon, and finally chop the melon in slices.
6. Using a professional ice-cream machine prepare the melon sorbet.
7. If you don’t have a professional ice-cream machine you can put the mixture in a bowl and place it in the freezer for 10 minutes, take it out, whip it, put it back in the freezer for 10 minutes, take it out and whip it again, then back in the freezer and so on. You will have to keep repeating this step until the mixture is ice-cream dense, and this will vary according to the power of your home freezer.
8. To finalize the recipe, use an ice-cream scoop to serve 2 ice balls in a glass, and add a finishing touch using a dash of Traditional Balsamic Vinegar of Modena and a fresh mint leaf - ready to serve!