| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dessert |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Water |
| 1 |
c |
Sugar |
| 1 |
lg |
(6 lbs.) ripe honeydew melon |
| 1/2 |
c |
Sugar syrup |
| 6 |
tb |
Fresh lime juice |
| 6 |
|
Thin lime slices for garnish |
| 6 |
|
Sprigs fresh mint for garnish |
INSTRUCTIONS
SYRUP
SORBET
From: "Erik. A Speckman" <especkma@reed.edu>
Date: Thu, 22 Jul 1993 21:55:39 -0700 (PDT)
from _Betty Rosbottom's Cooking School Cookbook_
For syrup, combine water and sugar in pan. Stir over medium heat until
sugar dissolves. Increase heat and bring to boil. Boil without stirring
for 5 minutes. Cool syrup, then cover and refrigerate until needed.
Peel, seed, and chop melon. Puree in food processor(about 4 cups.) In a
bowl mix puree, sugar syrup, and lime juice. Freeze in ice cream maker
according to instructions. Then freeze in freezer 2-3 hours to firm it up.
Garnish with lime slice and mint.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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