HONEYDEW MELON SORBET
Yet another hot and humid evening here is New England - not that I am complaining it beats snow every time! The sticky heat gave me an excuse to bring out the Ice Cream Maker that M gave me a few weeks ago. I have to say this little gem has definitely earned it's keep!
Over the past few weeks we have luscious cool sorbet on hand at all times. I wowed the kids (okay so they are all grown up, but they are still kids to me!) on Father's Day with a selection of sweet sugar free sorbet for dessert instead of my usual cheesecake - still watching that waist line!
Last night I was too hot to bother with dinner, ya know how sometimes it's just too e-ooey to eat a heavy meal? Well, I happened to have some melon sorbet base already made so refreshment was just a moments away!
This base was adapted from Alton Brown's recipe, but I have used splenda and left out the alcohol as it seems to make the sorbet more granita-like. I also added a little fresh ginger juice - a fantastic combination!
Like my other sugar free sorbets, this sorbet does not benefit from too long a stay in the deep freeze. Make sure you don't over process in the machine, you want a soft serve texture not a granita (scraped ice). A good idea if you want to make this more than an hour ahead is to put the sorbet on the door, not deep inside your freezer.
No comments:
Post a Comment