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Ingredientes
- 1 lrg honeydew melon
- 1 c. unsweetened white grape juice
- 1/2 c. granulated sugar
- 1 tsp grated lemon rind
- 2 Tbsp. lemon juice
- 1 x piece fresh gingerroot, thinly sliced small bunches of green grapes sprigs of fern/mint
Direcciones
- Cut melon in half and remove seeds. Scoop out pulp and reserve 2 c..
- Chill remainder for another use.
- In non-aluminum saucepan, combine grape juice, sugar, lemon rind and juice, gingerroot. Bring to boil; reduce heat and simmer for 5 min. With slot- ted spoon remove gingerroot.
- In food processor or possibly blender, combine juice mix with 2 c. reserved melon; ;process till smooth. Pour into shallow dish; freeze till hard.
- Break into chunks and process again till smooth and thick. Pack into covered container and freeze till hard, at least 4 hrs. Scoop sorbet into sherbet glasses (or possibly scalloped melon shells); garnish with grapes and fern/ mint.
- Makes 8 servings of about 90 calories each.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 8 servings | |
| Calories 80 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.09g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 110mg | 3% |
| Total Carbs 20.38g | 5% |
| Dietary Fiber 0.4g | 1% |
| Sugars 19.62g | 13% |
| Protein 0.3g | 0% |
