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Melon sorbet

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Melon sorbet
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Melon sorbet

Added by: on Dec 17th, 2010
The first of the season's melons have arrived from Italy. I love this time of year, when these perfumey fruits begin to come in, getting sweeter week by week. You can make this as a granita if you don't own an ice-cream machine.
Rating:
0
Prep Time:
20 min
Cook Time:
360 min
Ready In:
30 min

Servings

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Original Recipe Yield: 1 serving (1 kg)
 

Ingredients:

  • 745 g (25.19 fluid ounces) melon juice (puree the melon in a food processor, or put through a juicer, then strain it through a fine sieve)
  • 180 g (6.35 ounces) dextrose
  • 20 g (0.71 ounce) superfine sugar
  • * 5 g (0.18 ounce) sorbet stabilizer (optional)
  • 50 g (1.76 fluid ounces) lemon juice
Nutrition Facts
Melon sorbet

Servings Per Recipe: 1

Amount Per Serving

Calories: 1042

  • Total Fat: 1.5 g
  •     Saturated Fat: 0.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 123.7 mg
  • Total Carbs: 263.8 g
  •     Dietary Fiber: 6.9 g
  •     Sugars: 255.4 g
  • Protein: 6.4 g
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Directions:

1

Put 200g (6 3/4 fluid ounces) of the juice into a pan, add the dextrose, mix with a hand blender and bring to 104°F (40°C). Whisk in the sugars and stabilizer, if using. Bring up to 185°F (85°C), then take off the heat and cool as quickly as you can, so that you don't encourage bacteria.

2

When the mixture is cold, mix in the rest of the melon juice and the lemon juice. Put into the fridge for 6 to 12 hours. Put into an ice cream maker and churn according to instructions.

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