Yield: 1 Servings
|4½ cup||Honeydew melon; diced, melon should weigh about 3 1/2 lbs|
|2 tablespoons||Lime zest; grated|
|½ cup||Lime juice|
Makes 1 quart.
Mash the sugar and lime peel with a spoon to release the oils. Let stand for 5-10 minutes. Add the lime juice. Pour mixture through a fine strainer into a blender or food processor; discard lime peel.
Add melon, a portion at a time, and whirl until smooth. Add more sugar or lim juice if desired. Transfer to bowl.
Nest bowl in ice water; stir often until cold, 5-10minutes.
Pour chilled puree into an ice cream maker. Freeze as directed by the maker until the sorbet is firm enough to scoop.
Serve or place in freezer until frozen harder.
Per serving: 567 Calories; 1g Fat (1% calories from fat); 4g Protein; 150g Carbohydrate; 0mg Cholesterol; 79mg Sodium Food Exchanges: 10 Fruit; 4½ Other Carbohydrates
NOTES : In the freezer, sorbet gets very hard. To serve, thaw partially, break into chunks, and beat to a slush with a mixer.
To freeze sorbets without an ice cream maker: Pour the cooled sorbet mixture into a stainless steel bowl, and place in the freezer. Let freeze until you have a 2-inch border of ice around the edge of the bowl --- typically this takes 1 ½ hours or so --- then remove and scrape the frozen parts into the liquid middle, beating well with a whisk (or even an electric beater, if you want a very smooth texture).
Repeat, freezing this time around for about 30 to 50 minutes. Repeat 1 or 2 times more, or until it is of a consistency where you can scoop it loosely into a ball or oval.
Recipe by: Sunset Magazine, August 1998 Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Aug 27, 1998, converted by MM_Buster v2.0l.