CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dessert |
6 |
Servings |
INGREDIENTS
1/2 |
c |
Water |
1 |
c |
Sugar |
1 |
|
6 lbs. ripe honeydew |
|
|
melon |
1/2 |
c |
Sugar syrup |
6 |
T |
Fresh lime juice |
6 |
|
Thin lime slices for garnish |
6 |
|
Sprigs fresh mint |
|
|
for garnish |
INSTRUCTIONS
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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