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Melon Sherbet
2013-08-06
https://www.metro.ca/userfiles/image/recipes/sorbet-melons-3280.jpg
PT15M
PT15M
PT1H00M
Arrange diced melons in a single layer on a baking sheet.Freeze maximum 30-45 min.Put frozen diced melons, maple syrup, mint and lemon juice in the food processor and blend 30 seconds.With processor running, add egg white.Pulse until mixture is frothy.Scoop into sherbet glasses and garnish with fresh mint.Serve immediately.
4
Metro
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2 cups (500 mL) diced ripe honeydew melons (1/2 in./1 cm dice
2 cups (500 mL) diced ripe cantaloupe (1/2 in./1 cm dice
3 Tbsp. (45 mL) Maple syrup
2 Tbsp. (30 mL) minced fresh mint
2 tsp. (10 mL) fresh-squeezed lemon juice
1 egg whites
Melon Sherbet
-
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Gluten-free -
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Lactose-free
4
servings
0:15
Preparation
0:15
COOKING
1:00
TOTAL TIME
Ingredients
-
2 cups
(500 mL)diced ripe honeydew melons (1/2 in./1 cm dice
-
2 cups
(500 mL)diced ripe cantaloupe (1/2 in./1 cm dice
-
3 Tbsp.
(45 mL)Maple syrup
-
2 Tbsp.
(30 mL)minced fresh mint
-
2 tsp.
(10 mL)fresh-squeezed lemon juice
-
1
egg whites
Preparation
Arrange diced melons in a single layer on a baking sheet.
Freeze maximum 30-45 min.
Put frozen diced melons, maple syrup, mint and lemon juice in the food processor and blend 30 seconds.
With processor running, add egg white.
Pulse until mixture is frothy.
Scoop into sherbet glasses and garnish with fresh mint.
Serve immediately.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
