Aug 15, 2011

Citrus Melon Sorbet


This is just yum and that’s all.



All you need is some honeydew melon and peaches. I used frozen peaches here but I’m sure no one would write you up if you used fresh peaches.



Pour orange, or some orange colored juice. I’m using orange fruit punch because I don’t have any orange juice.



Add sugar or a combination of sugar and maple syrup.



squeeze one lime



and pour that lime juice in.


bring it to a boil and stir until sugar is dissolved. Then let cool a bit.



Toss the fruit  and sugar syrup and lime peal in the blender.



Blend until smooth. Then taste and adjust if necessary. Then taste again.



Pour into pans or a large pan.



place in the freezer for an hour or until edges begin to firm; stir. Freeze 3 hours longer or until firm.



When you’re ready to serve put it in the blender and blend until smooth. If you left it in the freezer over night it may be a little too frozen for the blender so you might have to do a little bit at a time.



Serve in your very finest glass dishes from the Goodwill



and top with a cherry, it’s only right and sometimes you’ve just got to follow the rules.





Citrus Melon Sorbet

adapted from Pat Hancock of New Jersey’s recipe


  • 3/4 cup sugar or a mix of maple syrup and sugar
  • 1/4 cup orange juice
  • juice of a lime
  • 1 tsp. grated lime peal

In a small sauce pan bring the sugar and orange and lime juice to a boil. Cook and stir until the sugar is dissolved; set aside to cool. Place the honeydew and peach in the blender; add sugar syrup and lime peal. process until smooth. Transfer to to a baking pan. freeze for 1 hour or until edges begin to firm; stir. Freeze 3 hours longer or until firm.

Just before serving  transfer to blender and blend until smooth.



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Elisefineart said...

Love your photos and this recipe! I need a blender!

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