Melon Sorbet

17 Jul

How are you dealing with the heat?

It’s boiling out here, but compared to other countries (not too far away) we are doing ok and the temperature is not too bad (we might get used to it after some time).

I am not really in a writing mood. What with the heat, the new moon on my horoscope, the start of a new week, I feel like a zombie. I don’t want to do anything.

I made this melon sorbet this weekend and it turned out amazing, perfect to eat when you are feeling extra hot.

Mellon Sorbet

Recipe from The New York Times

Ingredients
1/4 cup (83 grams.) water
65 grams (about 1/4 cup plus 1 teaspoon) sugar
33 grams. ((about 1 tablespoon plus 2 teaspoons) corn syrup (I used glucose)
680 grams (1 1/2 pounds) peeled diced melon (about 1 medium melon)
1 tBsp lime juice (optional)
Pinch of salt (optional)

In a small saucepan, combine the water and sugar bring to a boil. Reduce the heat and simmer until the sugar has dissolved. Remove from the heat and allow to cool.

Puree the melon with the sugar solution and remaining ingredients until smooth, in a blender or a food processor, and chill in the fridge for at least 2 hours or overnight.

Take out of the fridge, blend again in the blender (or with an immersion blender), pour the mixture into a prepared ice cream maker, following  the manufacturer’s instructions. Transfer to a container and place in the freezer. Allow to soften in the refrigerator for 15 to 30 minutes before serving.

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