Zutaten für Mango Melon Sorbet
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Zubereitung von Mango Melon Sorbet
- In a small saucepan, combine 1 cup sugar and 1/2 cup water. Bring to a boil over medium heat, stirring until sugar dissolves completely.
- Remove from heat and let the syrup cool completely in the freezer. While the syrup chills, prepare the fruit.
- Puree 2 cups of mango chunks in a food processor until completely smooth.
- Puree 2 cups of cubed melon (cantaloupe or honeydew) in the food processor until smooth.
- In a large bowl, gently combine the mango and melon purees.
- Stir in the chilled sugar syrup, orange zest, and 2 tablespoons of fresh orange juice.
- Refrigerate the mixture for at least 30 minutes to thoroughly chill.
- Pour the chilled mixture into a shallow, freezer-safe container.
- Place in the freezer. Once the sorbet begins to freeze around the edges (about 1-2 hours), remove and stir well to break up ice crystals.
- Repeat the stirring process every hour for the next 2-3 hours, or until the sorbet is mostly frozen but still slightly soft.
- Cover the container and freeze overnight to allow the sorbet to fully harden.
- Before serving, let the sorbet sit at room temperature for 5-10 minutes to soften slightly.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
364g
Fat
1g
Carbs
33g
Recipe Tags (Choose a tag and find related recipes!)
15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American 5 Ingredients Or Less Desserts Fruit Caribbean Easy Central American Dinner Party Kid Friendly Summer Frozen Desserts Freezer Dietary Seasonal Melons Tropical Fruit Mango Taste Mood Sweet Equipment Presentation Served Cold
