What you think is what you need when it's hot outside the Sorbet melon solution
INGREDIENTS
- 4 1/2 cups of fresh honey (about 1 honey), diced
- 1 tablespoon of fresh lemon juice
- 1/4 cup of honey, plus an additional amount to taste
- 1/4 cup water
INSTRUCTIONS
- Cover the pan with a baking sheet.
- Place the diced honeydew onto a baking sheet, leaving space between the cubes to allow freezing.
- Put the tray in the freezer and freeze the honey until overnight, or until it is completely frozen (about 4 to 6 hours).
- Put frozen honey in a food processing bowl, along with lemon juice, honey, and water. The pulse until the melon becomes brittle. (You may need to add more water until the mixture becomes more liquid, but not liquid. You are looking for a soft sorbet texture at this time.)
- Taste and add additional honey as needed at this time.
- Transfer the sorbet to a metal container or pan, and store in the freezer for 1 hour.
- Remove the sorbet from the freezer and serve immediately.
- Store sorbet in the freezer in an airtight container for up to 2 weeks.
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