INGREDIENTS

INSTRUCTIONS

Make simple syrup: Place equal parts water and sugar, by weight, together
in a sauce pot, bring to a boil and simmer until clear. Cool. It can be
used to make sorbets, ices, moisten cakes, make drinks...etc.
In a blender combine the melon, wine, lemon juice, and 2 cups of the simple
syrup. Blend until smooth. Strain through a large holed sieve into a deep
container. Test the mixture for freezing potential by placing the egg
(shell and all) into the mixture. You want the egg to show the size of a
nickel. Too much sugar will make the egg show more and not enough sugar
will allow it to sink. Depending on the results of your test and the
ripeness of your melon, adjust accordingly: Add more simple syrup if it
doesn't show enough; water or wine if it shows too much. Pour the perfected
mixture into a shallow, metal pan (a half hotel pan works great). Place it
into the freezer. You can achieve the crystallized "shards" several ways;
you can check this mixture several times while it freezes, stirring it with
a fork each time to begin the crystallizing, or as I like to do, allow it
to freeze completely and pulling towards myself with a large fork,
shredding it into crystals. Either way, it will need to freeze 8 to 12
hours. Serve it up in a pretty, frozen martini glass, garnished with
berries and mint. This recipe yields dessert for 6.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2173 broadcast 08-22-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
11-02-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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