Thursday, July 29, 2010
This is such a refreshing dessert for summertime. Especially after a big dinner, it would be a lovely light way to end the meal. Or, if you're having a fancy party, this would be a delicious palate cleanser! Or, if you're like me, you can eat it out of the container with a spoon and not even bother to dirty a bowl.
It takes only a few minutes to throw this together. Just like with the banana sherbet, you start with a simple syrup. Combine the sugar and water in a small saucepan and bring to a boil,
stirring until the sugar is dissolved. Transfer this syrup to a small bowl and refrigerate until chilled. (Or, if you're in more of a hurry, you can put it in the freezer to speed up the chilling process.)
Once the syrup is chilled, combine the canteloupe and lemon juice in a food processor or blender
and process until smooth. Add the syrup
and blend until combined. Tranfer the pureed mixture to your ice cream freezer
and freeze according to your machine. It took about 25 minutes in my machine. When it's done,
transfer to a freezer safe bowl
and freeze for several hours until firm. Before serving, let stand for a few minutes to thaw slightly.
Get more great summer ideas at Seasonal Sunday, Foodie Friday, Food on Friday and Friday Food.
1 cup sugar
1 cup water
4 cups cubed canteloupe
2 Tbsp. lemon juice
In a small saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved. Transfer to a small bowl and refrigerate until chilled.
Place the canteloup, lemon juice and syrup in a food processor or blender; cover and process for 2-3 minutes or until smooth. Pour into an ice cream freezer; freeze according to manufacturer's directions.
Transfer to a freezer-safe bowl and place in freezer until firm.
Makes 1 quart.
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