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Receta Honeydew And Ginger Sorbet
by Global Cookbook

Honeydew And Ginger Sorbet
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Ingredientes

  • 1 x (2 1/2 lb.) honeydew melon, peeled, cubed
  • 1 1/2 tsp grated fresh ginger Juice of 1 lemon
  • 2 c. sugar syrup, page 64
  • 1 x egg white, whipped Slices of melon, if you like

Direcciones

  1. In a food processor/blender, process melon to a puree. Fold in ginger, lemon juice and sugar syrup. Omit egg white.
  2. Pour into ice cream canister. Freeze in ice cream maker according to manufacturers directions till sorbet holds shape. Transfer to a freezer container; cover. Freeze to a slush.
  3. Freezer Method: Pour prepared mix into several undivided ice trays; cover; place in freezer; freeze to a slush. Return to food processor/blender.
  4. Process semi-frzn sorbet and egg white till smooth. Return to trays; recover; freeze till hard.
  5. Serve with slices of melon, if you like.
  6. Garnish with mint leaves, if you like.
  7. Variation: Line small custard c. with plastic wrap. Fill with sorbet when partially frzn. Pack firmly; smooth top. Remove by pulling plastic. Invert onto a plate; remove plastic. Surround with thin slices of melon, overlapped in a rose petal formation.
  8. Makes 8 to 10 servings