This melon-eleth sorbet is a perfect mixture of softness and freshness, but this time, we use mint aroma to keep a beautiful natural color of the melon, without the green shade of mint leaves. The result? An ultra-fresh and delicate sorbet.
Ingredients :
- 400 g of melon (about 1/2 ripe melon)
- 80 ml of water
- 80 g of sugar
- 1 teaspoon of mint aroma (adjust according to your tastes)
- 1 tablespoon of lemon juice
- 1 pinch of salt (optional)
Preparation :
- Prepare the melon
peel the melon, remove the seeds and cut it into pieces. Place the pieces in a blender or a blender with the lemon juice. - Prepare the syrup
in a small saucepan, heat the water and sugar over medium heat. Stir until the sugar is completely dissolved, then lets cool at room temperature. - Add the mint aroma
once the syrup has cooled, add the aroma of mint. Adjust the quantity according to the intensity you want to obtain. - Mixes all the ingredients
pour the mint syrup into the blender with the pieces of melon and a pinch of salt. Mix until a smooth and homogeneous texture. - Pour into the Ninja Creami container
transfers the mixture into the Ninja Creami container, taking care not to exceed the Max Fill . - Freezing
place the container in the freezer and let it stand for 24 hours to obtain a very solid base. - Turbine with the Ninja Creami
After 24 hours of freezing, inserts the container in the Ninja Creami and uses the "Sorbet" for a smooth and smooth texture. - Respin option
If the sorbet is still too firm after the first cycle, launches the "Respin" . Add about 30 ml of liquid (like water or a little more lemon juice) to soften the texture and make it more homogeneous.
My Personal Tip:
This melon-Menthe sorbet is perfect for being served with pieces of fresh melon or a light hint of whipped cream for a gourmet contrast. If you want to stay cool, accompany it with a net of lemon or lemonade juice for an even more pronounced refreshing effect!
