You can create an easy palate refresher or wonderful light dessert using any sweet melon.
Vine-ripened melon, harvested at maximum sugar content, has the best flavor and texture. Use your sense of touch to tell if a melon is ripe. Go straight to the melon’s blossom end: The base of the fruit, opposite the stem. A melon is ready to eat when the skin is fairly easy to depress.
See if your local farmers’ markets have heirloom melons, as they will be most in keeping (although not necessary) and flavorful for this refreshing recipe:
MELON SORBET
Cut up your favorite sweet melon and, in a blender or food processor, puree enough to yield 3 1/2 cups. Combine the puree with 1 1/4 cups of simple syrup plus 1 tablespoon lime juice. Freeze in your ice cream machine for 20 minutes and serve.
Read more: Food, All recipes, Desserts, ice cream, melon, sorbet
Adapted from Melons for the Passionate Grower, by Amy Goldman
(Artisan, 2002).
Adapted from Melons for the Passionate Grower, by Amy Goldman
(Artisan, 2002).

Disclaimer: The views expressed above are solely those of the author and may
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No complaining. Good one.
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Hello Anne:)cooking is messy and time consuming?come on,do it yourself!it tastes much better and the…
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The rest are great but make sure not to add in too much cumin.Love beets and chickpeas.Very easy to…
16 comments
+ add your ownThanks for sharing.
Thank you
Thanks.
Another great recipe!
Thank you Annie.
Thanks. It sounds good.
Thanks for the article.
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Thank you!
Great, thanks!
Thanks for post
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