Wednesday, 7 August 2013

Melon Sorbet or Something Like It

If you’re anything like me, then whenever you buy a delicious, ripe melon, you have the problem of leftovers. I wrap the excess melon and stick it in the fridge for the next day.  I then usually forget that it's there and discover sad, dried up melon some days later. So that's why I came up with this solution to the problem of excess melon. Actually, it turns out that this sorbet is so refreshing and so ridiculously simple to put together that I'm quite happy to buy yet more melon just to make it.

Unless my memory is playing tricks on me (yet again!), this sorbet is based on a recipe by the great Frédy Girardet. I'm sure that the original would have been more refined and would not have contained Malibu. But Frédy Girardet is a great chef and I'm most definitely not.

The sorbet will certainly be smoother if made in an ice-cream machine, but it will still be very pleasing if you simply freeze it in a shallow container and rough it up a bit with a fork once it’s frozen. I used a galia melon but any ripe melon with sweet, reasonably dense flesh will be fine. Watermelons, not surprisingly, are too watery for this technique and won’t produce a smooth texture.
Melon Sorbet
This is all you need to do:

Scoop out the melon flesh, discarding any seeds, and weigh it.

For every 200 g of melon flesh, add:

     65 g icing sugar  - I use unrefined icing sugar because I think it adds a little more flavour, but it’s not critical

     1 tablespoon lemon juice - you may want to increase this a little if the melon is very sweet

     1 teaspoon Malibu (or another coconut liqueur) - you could add a little more, but don’t overdo it, since too much alcohol will prevent freezing

Put everything in a blender or food processor and whiz until smooth. Pour into an ice-cream maker and freeze in the usual way.

Told you it was simple.

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Since this is a decidedly summery dish I'm sending it over to the Four Seasons Food 'Summer Puds' challenge.

Four Seasons Food
Four Seasons Food hosted by Delicieux and Chezfoti

13 comments:

  1. Fantastic idea, saved and will be remembered. Have a good day Diane

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  2. You added Malibu - how fantastic! I bet that is just delicious. I am a huge fan of melon in all shapes and sizes during the Summer months and this recipe is really great. Thanks for entering it into Four Seasons Food x

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  3. beautiful use of melon and alcohol... it's a 1980's summer holiday in a glass x

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    1. Now that you mention it, I think you couldn't be more right. If only I could find that Human League 12 inch single.

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  4. Love Malibu! I always put it in my fruit salad and everyone loves it!

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    1. Malibu is unfairly ignored. You're right, it's great with fruit salad.

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  5. Great little treat here Phil!
    I'm also intending to do your Okra dish that you suggested to me on my blog this weekend too!
    Dan

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    1. I'm looking forward to hearing about your okra adventure. I need to be persuaded about the joy of okra. So far, the joy has eluded me.

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  6. I love melon, but hadn't thought about making a sorbet with it. A great idea Phil, and with Malibu - extra good!

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  7. It looks and sounds beautiful.
    There's something about a sorbet that seems less wicked than an ice-cream, until you put the Malibu in it, anyway.

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  8. Very simple Phil, and I love the addition of Malibu!

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  9. Utterly refreshing and simple! Great idea and also adaptable. Perfect thirst-quencher for those hot summer days we had!

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