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It's perfect at this time, be sure to try it, see how refreshing it is!
- 1 sweet and fragrant melon
- 2 tablespoons honey or to taste
- juice from half a lemon
- 50 ml of cold water
Preparation time: less than 15 minutes
RECIPE PREPARATION Watermelon sorbet:
Peel a squash, grate it and put it in a freezer tray.
Then put it in a food processor, add honey to taste, water and lemon juice and mix until you get a fine cream.
It can be served immediately, already having a strong consistency, like ice cream or you can put it in a box in the freezer for 2-3 hours.
You can also try other seasonal fruits, and if they are too juicy, add a frozen banana to the composition (I think it works with avocados)
The pulp of the melon is cut into pieces, passed through an blender.
Mix the melon puree with the powdered sugar and leave for 30 minutes.
Incorporate the lemon juice and apple juice, then place the composition in a bowl and leave for 2 hours in the freezer. During this time, stir several times. After 2 hours, the frozen food is portioned and put in another 15 minutes in the freezer.
Peel a squash, grate it and squeeze the juice. Beat the egg whites with the sugar.
Melon sorbet with chocolate kiss
I love ice cream! I love watermelon! You know, the one with the yellow skin and the little green vines
YELLOW MELON AND YOGHURT ice cream (recipe)
This fruit has a diverse nutritional content. Contain 30 times more beta-carotene than oranges, as well as alpha-carotene and other derivatives as well lutein, zeaxanthin and beta-cryptoxanthin. These antioxidants are very important for retinal protection and prevention of eye diseases, especially those associated with age.
Watermelon is an important source of vitamin C, vitamin A, potassium, copper, folic acid, vitamins B1, B3 and B6, magnesium, fiber and vitamin K.
Watermelon ice cream - recipe
• 1 melon
• 400 g of yogurt
• 3 tablespoons of honey
Small melons usually have more sweetness. Choose one of a kilogram for this recipe.
Cut the watermelon in half, remove the seeds, clean the center well and then remove the whole core. Cut it into pieces and put it in the blender. Add the yogurt and honey and mix until the melon is completely crushed and made into a paste. Choose a simple, creamy yogurt.
After it has blended well, taste the sweet, and if necessary, add more honey. Watermelon has its special aroma, but if you want, you can add a little vanilla, mint, or other favorite flavor.
Let the sorbet composition sit in the fridge for about 2-3 hours, then put it in the ice cream machine.
If you do not have an ice cream machine in the house, put the composition in the freezer, in pans or other special forms.
It is important to take the sorbet out of the freezer several times, every 30 minutes, to mix it vigorously again (or mix in the blender). This will crush the ice needles formed.
There is also a trick that prevents the formation of ice crystals: add 1-2 teaspoons of rum or other alcohol to the composition.
For extra flavor, combine melons with peaches or nectarines in this recipe!
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic illnesses or follow drug treatments, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.
# 2 Lemonade # 259 melon
Watermelon itself quenches thirst, but this lemonade will do better. Get ready to relive the hot summer days.
What do you need?
3 water baths (can be mineral water and carbonated water)
2 tablespoons of juice squeezed from the green acircie
2 tablespoons of sugar or other sweetener
ice & # 539 & # 259.
How do you prepare?
Simple and fast. For lemonade is suitable any kind of melon, it is important to be juicy and sweet.
Mix the melon in a blender, add the green juice (you can add the juice, but in a larger amount) and sweeten the sweetener.
Dulia & # 539i the mixture obtained with water and mix again carefully.
Refrigerate & # 539i, pour & # 539i & icircn cocktail glasses, add & # 259uga & # 539i ice & # 539 & # 259 & # 537i enjoy & # 539i-v & # 259!
Why melon dessert? The answer is, apart from the fact that the melon is delicious and easy to prepare, it is the immune system.
The content of melon includes minerals of potassium, magnesium, iron, calcium, selenium and others, which are very important for the functioning of the immune system. During the challenging times we live in, it is important to nourish our bodies with as many immunostimulatory products as possible.
I continue with the next temptation of melon and visit Italy.
Mini Chefs today shows us a way to resist the heat wave, with a recipe for watermelon sorbet. Very easy to prepare and very versatile, you can add any kind of melon, be it red, green or yellow.
If the watermelon is sweet enough, you no longer have to add sugar or honey.
Cold Melon Soup With Melon Sherbet
1. For the sherbet, put the sugar and 80 ml of water in a saucepan. Dissolve over low heat, then bring to a boil and reduce until melted. Set aside to cool.
2. Peel a squash, grate it and cut it into small pieces. Put in a blender, with the cooled syrup and lemon juice. Mix well, then pour into an ice cream machine and allow to harden or put in a container and freeze. Stir, then freeze again. Repeat 2 or 3 times.
3. To make the soup, cut the melon in half and remove the seeds. Put the pulp in a blender with orange and lime juice. Pour into a bowl and cool for 30 minutes.
4. Put the soup in 4 soup bowls (or melon peels) and add 2 teaspoons of sherbet. Garnish with mint leaves.
You have to see it too.
We cut the melon and remove the core, we cut it into small pieces. We crush with the help of a plunge mixer until it reaches a longer puree.
Beat eggs with 1 tablespoon of sugar, salt and lemon juice, add the rest of the sugar and let it reach a result close to the meringue composition. Lower the mixer speed and pour the melon puree over the egg whites. Mix well.
If we use an ice cream machine, we prepare the tray, leaving it in the freezer overnight. When the composition is ready, take the tray out of the freezer and assemble the car, turn it on, as it starts to work, pour the melon egg white composition. We wait 40 minutes and watch from time to time. Serve or place in a special container for the freezer, keep for a few days.
If we do not have an ice cream machine, we pour the composition into a freezer bowl or a silicone form covering with a cling film. Stir every 30 minutes for the sorbet to stick without needles. Before serving, remove the sorbet from the fridge about 5-8 minutes in advance.
8 & bdquobile & quot of melon core
8 thin slices of Prosciutto
8 bile of Mozzarella
Preparation time : Ten minutes
Step 1: Dig out the melon core (using a device to make & icququobile & quot & ice cream) and form 8 & bdquobile & quot.
Step 2: Roll the slices of Prosciutto.
Step 3: Put all the ingredients on the toothpicks. To make the appetizer even more special, you can place & bdquofrigăruile & rdquo on a decorative melon.
How to make the best sorbet, a low fat summer dessert
Sorbet is the perfect dessert for summer: it is extremely fragrant, refreshing and has zero fat! It is an ideal alternative for ice cream, especially for those who want a healthier diet, but also for vegans.
The difference between ice cream and sorbet
Both are cold, extremely refreshing desserts that are very similar in texture and taste. However, the ice cream is creamier, and the sorbet a little more airy and flavorful, the fruit flavor being more intense and natural.
Basically, sorbet is an ice cream dessert made from fruit, sugar and water. Crush the fruit in a blender or blender until puree is obtained, mix with the syrup prepared from sugar and water and put on ice cream.
In terms of ingredients, the difference between sorbet and ice cream lies in the fat content. Ice cream is made with milk, eggs, cream or sour cream, therefore it contains a certain percentage of fat, while sorbet has no fat at all. In addition, because eggs or dairy products are not used, it can be consumed without care by vegans.
The perfect sorbet is creamy and fine, not watery, and without ice needles through it. Its color is intense, vivid, and the natural taste of real fruit, not "drowned" in sugar or alcohol.
Although it is as easy to prepare as ice cream, you still need to pay more attention to it & # 8211 not having fatty ingredients, it is harder to get a creamy texture.
If you want to prepare a delicious sorbet this summer, follow the eCuisine tips to enjoy an exceptional result.
The first and most important rule is to use fresh fruit. The best you can find: the juiciest peaches, the most fragrant melon, the sweetest strawberries, etc. Because they are the basic ingredient, the fruit must be of quality, so that nothing alters their natural taste.
The type of fruit also matters. Basically, you can make sorbet from anything, but the best are fruits that contain pectin (berries, plums, cherries, peaches, grapes) or fiber (bananas, pears, mangoes), because these substances act as thickeners and can gives the sorbet a creamy texture, similar to ice cream.
The amount of sugar in the recipe must be followed exactly! Sugar is very important in the preparation of sorbet: if it is too little, the dessert will be so frozen that it cannot be portioned if it is too much, the sorbet will not freeze at all. Generally, the golden rule is: 4 cups of fruit puree to 1 cup of sugar.
You can also try the egg test to check if you have put enough sugar: dip a medium-sized egg in the sorbet & # 8211 if the egg is left at the bottom, you still need to add sugar if the egg rises to the surface, you need of water if the egg floats and is kept in balance, then the mixture is perfect to get a creamy sorbet.
Some sorbet recipes also include alcohol (rum, liqueur, champagne), in which case be careful not to keep the sorbet out of the freezer longer than necessary. Alcohol makes the sorbet softer and easier to slice, as it lowers the freezing point. If you put too much alcohol, the sorbet will be too soft to freeze, no matter how cold you keep it.
The sorbet is kept in optimal conditions in the covered freezer, to protect it from possible odors. It is recommended to consume it in a maximum of one week, so as not to lose its aromas and freshness.
Now that you know the secrets of making sorbet, try these delicious recipes:
Cherry and hibiscus sorbet
Ingredients (3 servings)
- 4 sachets of hibiscus tea
- 375 ml of boiled water
- 200 g pitted cherries
- 2 tablespoons honey
- 1 tablespoon lemon juice
Method of preparation
In a large bowl, pour hot water over the tea bags, cover and let infuse for 5 minutes.
Remove the sachets and allow to cool. Add honey and lemon juice, match the taste and mix.
Put the cherries in the sorbet shapes and pour the hibiscus infusion.
Cover each form with foil and stick a support stick in the middle. Put in the freezer for a few hours.
Melon and champagne sorbet
Ingredients (6 servings)
- 500 ml of champagne
- 4 tablespoons lemon juice
- 1 melon
- 500 g sugar
Method of preparation
Put 250 ml of water on the fire. When it starts to boil, sprinkle 250 g of sugar and leave it on the fire for 2 minutes, until the sugar melts.
Cut the melon into cubes and crush it with a blender. Gradually pour the sugar syrup and 2 tablespoons of lemon juice.
Melt the remaining sugar on the fire in 250 ml of water and, after it has cooled, add the rest of the lemon juice and champagne.
Place the compositions thus obtained in the freezer, in separate dishes, for at least 5 hours.
To avoid the formation of ice needles, stir every hour. Serve the melon sorbet in cups.
Ingredients (6 servings)
- 1 kg raspberries
- 250-300 g caster sugar
- 200 ml of water
- 2 tablespoons rose water
- the juice from a lime
Method of preparation
Crush the raspberries in the mixer and then pass the tor through a sieve to remove the seeds.
Put the water and sugar on the fire and keep it until the latter has dissolved. Set it aside.
Mix the strained raspberry sauce with the cooled syrup, lime juice to taste and rose water.
Pour the composition into a tray and put in the freezer for a few hours.
Before serving the raspberry sorbet, take it out of the freezer and leave it for 10-15 minutes at room temperature.