Rockmelon Sorbet
Recipe: #20204
July 18, 2015
Categories: Desserts, Cantaloupe 5 Ingredients Or Less, 5-Minute Prep, more
"Saw this being made on Everyday Gourmet with Justine Schofield an Australian Master Chef finalist and loved the smooth texture of the sorbet which is achieved with the addition of the egg white. Suggested you serve with frozen grapes and shredded mint. Chilling time has not been included."
Ingredients
Nutritional
- Serving Size: 1 (30.8 g)
- Calories 98
- Total Fat - 0 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 0.5 mg
- Total Carbohydrate - 25.2 g
- Dietary Fiber - 0 g
- Sugars - 25.1 g
- Protein - 0.1 g
- Calcium - 0.5 mg
- Iron - 0 mg
- Vitamin C - 0.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Cut the melon in a to small bite size pieces and freeze until frozen (do this on a tray in a single layer).
Step 2
In a food processor, add the melon, sugar, lemon and half the egg white and blitz for a minute or so and then add the rest of the egg white and blitz until smooth, glossy sorbet mixture forms.
Step 3
You can eat it immediately or freeze for a few hours to ensure the perfect sorbet balls can be scooped.
Step 4
Suggested you top with frozen grapes and fresh mint, any remaining sorbet can be frozen for later use.
Tips
No special items needed.