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Melon sorbet with lemon

Melon sorbet with lemon


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What do you do when you feel like an ice cream? You buy it or prepare it at home. Inspired by Maya's blog, I decided to try a sorbet.

  • a melon
  • a lemon
  • 200 g sugar
  • 200 ml water
  • 1 vanilla sugar

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Melon sorbet with lemon:

Melon sorbet recipe:

I cut the watermelon in 2 and took out the seeds in the middle. Then I cut it into slices and peeled it. I cut the cleaned slices into cubes and finely chopped them with the help of the food processor. I made a syrup from water and sugar, to which I added grated lemon peel and squeezed lemon juice. I left the syrup on the fire until it boiled. Then I set it aside and poured it over the melon. After it cooled well, I put it in a metal pot and put it in the freezer for about 6-8 hours. Meanwhile, every hour I mixed the composition with a fork so as not to form large crystals. I made one sorbet fine and fragrant that I recommend.


Watermelon sorbet

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.


Melon ice cream without sugar, without eggs

Melon ice cream without sugar, without eggs, without boiling. Creamy melon ice cream. Cold homemade natural ice cream recipe. How to make melon ice cream with honey or agave syrup? Ice cream with natural whipped cream. Everything you need to know for a successful homemade ice cream.

Since the watermelon season started, I buy them twice a week. This year it seems that all the fruits ripened 2 weeks faster. Great joy to my junior who is a fan of melon but also green (red). I am very glad that the pope daily 2-3 slices of fresh watermelon, along with other seasonal fruits.

I bought a sweet and fragrant melon today. The junior asked me if I didn't make him a melon ice cream & # 8230 That's all I needed and I got to work! The truth is that I also missed "melon gelato".

The simplest creamy fruit ice creams are made with whipped cream and powdered sugar (honey or sweetener), without boiling, all cold. He does so Oana raspberry ice cream & # 8211 see recipe here.

Instead of the sugar in our ice cream recipes, you can put honey, agave syrup or stevia or green sugar sweeteners. The cream used is a natural one, for whipped cream, with min. 30% fat (excluding vegetable imitations such as Hulala, Meggle or other dirt).

The melon from which we make ice cream must be baked, sweet and fragrant. They are melons with orange core or yellow-green core. For a more pleasant taste I decided to put a little lemon juice in this yellow pepper ice cream.

You don't have to make egg sauce with steamed milk (creme anglaise) like at vanilla ice cream (see here) or chocolate (see here). Everything is now prepared cold, fast.

From these quantities results about 1 l of melon ice cream without sugar, without eggs.


Watermelon & # 8211 benefits

Here are some of the main benefits of melon:

Watermelon - 90% water

Like most fruits, melon has a high water content, almost 90%. Consuming watermelon helps you stay hydrated throughout the day, which is especially important for heart health. When you hydrate, your heart does not have to work as hard to pump blood. Good hydration is also beneficial for digestion, healthy kidneys and healthy blood pressure.

Dehydration Mild can cause dizziness, headache, decreased urination, dry skin, dry mouth and constipation. Severe cases can be serious and can lead to rapid heart rate, confusion, low blood pressure, etc. Dehydration is also a risk factor for the development of kidney stones.

The easiest way to tell if you are properly hydrated is by urine color analysis. The urine should be pale yellow. Dark yellow or amber urine may indicate dehydration.

Watermelon has an antioxidant role

Due to the high content of Vitamin A and C vitamin, watermelon has an antioxidant role, promoting the reduction of free radical damage by combating oxidative stress in the body. It contains two types of antioxidants called vitamin A. Beta-carotene and alpha-carotene. Because it contains both types of carotenoids, it also contains some of their derivatives, including lutein, beta-cryptoxanthin and zeaxanthin.

Inflammation and damage to free radicals are related to the appearance of various diseases. Therefore, eating foods with antioxidant role is an excellent way to support the body's defense against age-related diseases and to keep the body healthy.

Watermelon has anti-inflammatory properties

The anti-inflammatory benefits of melon are generally given by the content of cucurbitacin, including cucurbitacin B and cucurbitacin E. These two anti-inflammatory compounds can help relieve pain and other symptoms caused by inflammatory diseases.

Melon consumption and heart health

Many heart problems & # 8211 such as high cholesterol, high blood pressure and the risk of heart attack or stroke & # 8211 start with chronic inflammation and chronic oxidative stress. Numerous studies have linked higher consumption of vegetables and fruits, such as melons, to a lower risk of developing cardiovascular disease.

Watermelon and immunity

Carotenoids found in melon can help stimulate the immune system and prevent infections. A specific carotenoid, beta-carotene, can boost immunity in both humans and animals. Research suggests that beta-carotene may support and improve the function of immune system cells.

Watermelon supports muscle recovery and endurance

Watermelon provides a moderate amount of potassium & # 8211 an important electrolyte. Potassium is an important component of cell and body fluids. Potassium found in watermelon is an important nutrient for athletes or those who are very active. It is a vasodilator because it relaxes blood vessels and lowers blood pressure, protecting against muscle cramps. It also allows faster muscle recovery and supports strength and endurance.

Watermelon for eye health

Watermelon contains important nutrients that play an essential role in protecting eye health, including beta-carotene, vitamin A, vitamin C, lutein and zeaxanthin. Zeaxanthin, for example, is an important carotenoid that is absorbed into the retina.

Watermelon and skin health

Orange foods, including carrots, sweet potatoes, pumpkin and melon are important sources of carotenoids. Carotenoids can reduce the risk of skin cancer and protect the skin, but more research is needed.

Watermelon and digestive health

Watermelon has a high water content that helps the digestive tract to maintain hydration, detoxify the body and properly eliminate toxins and waste. It also contains beneficial fibers and does not contain FODMAP elements. These include hard-to-digest carbohydrates, which can trigger symptoms related to irritable bowel syndrome and other digestive disorders.


Melon sorbet

Melon sorbet from: melons, sugar, lemon, apple juice, mint.

Ingredient:

  • 2 melons or cantaloupes
  • 700 g melon pulp
  • 100 g powdered sugar
  • 3 tablespoons lemon juice
  • 75 ml apple juice
  • mint leaves for garnish

Method of preparation:

Cut the melons into slices. The pulp of the melon is cut into small pieces and passed into a blender.

Mix the melon puree with the powdered sugar and leave for 30 minutes.

Incorporate the lemon juice and apple juice, then put the mass in a bowl and leave for 2 hours in the freezer. During this time, stir several times. After 2 hours, portion the frozen food and put it in the freezer for another 15 minutes.

Arrange the melon slices on plates, then place a cup of sorbet on each slice and garnish with mint leaves.


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 watermelon 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.


Watermelon jam or cantaloupe & # 8211 candied watermelon recipe

Watermelon jam or cantaloupe & # 8211 candied watermelon recipe. Melon jam recipe. How to make melon or cantaloupe jam? Melon candied in syrup. Homemade jam recipes. How is the fruit entrusted?

I think you already know that I am passionate about homemade jams and candied fruits and that they succeed exceptionally every time. There are old recipes inherited from my great-grandmother Buia from Sibiu, a great master of these delicacies.

Among these wonderful recipes is the melon jam. A madness! Flavored, fine, with glassy pieces of watermelon and well-bound syrup, like honey.

This kind of jam was served to guests with a glass of cold water. My great-grandmother was very well trained in terms of housekeeping, housekeeping in general. From her I learned to make all kinds of refined canned fruit: from candied orange peel or lemon (here) to apricots stuffed with walnut kernels (here), watermelon peels (here), candied figs (here) or glazed chestnuts (here).

Melon jam is easy to prepare but requires a little attention. Don't be afraid that the whole process takes 4 days because you don't have much to do. The actual time in which you have to take care of the melon jam is max. 1.5 hours, from peeling to placing in jars.

Classic jams are made on the basis of a sugar syrup in which large pieces of fruit are boiled. Boiling is done in several stages, with periods of rest and cooling between them, to prevent overheating and caramelization of the syrup and allow the fruit to be impregnated with it. By osmosis, the water in the vegetal tissues is replaced with sugar syrup, the fruits becoming glassy, ​​translucent & that is candied.

Usually, equal parts of fruit and sugar are added to jams and less sugar is added to jam or marmalade. Watermelons are of several kinds, some with a white-green core (as I had), others with a yellow-orange core. They're both good for jam. It is important not to have defects (mold, bumps) and not to be fermented or cracked.

From the quantities below we obtained 4 jars of 320 ml with melon jam.


Step-by-step recipe for melon jam for the winter

There are a variety of recipes for making watermelon.

With lemon and cinnamon

  • watermelon - 2 kg
  • sugar - 1 kg
  • cinnamon - 1 stick
  • lemon - 1 piece.

  1. Sweet fruit is good to wash.
  2. Cut in half and remove the seeds.
  3. Peel a squash, grate it and squeeze the juice.
  4. Cut into small pieces.

Store the resulting jam in the refrigerator or other cool place. It can be used as a filling in baking yeast.

With lemon

  1. Wash the fruit, dry.
  2. Cut and remove the core of the mucosa.
  3. Cut into cubes.
  4. Pour into the bowl and cover with sugar.
  5. Put out the fire.
  6. Squeeze the juice of half a lemon.
  7. Stir to boil.
  8. Remove from heat, cooled.
  9. Repeat the procedure 5-6 times.
  10. The syrup should be transparent, and the melon pieces look like candied fruit.
  11. The cooled syrup must be viscous.
  12. Pour the jam into sterile, cool jars.

Store in a refrigerator or on a shelf in a cool place.

Advice! If you make jam without lemon, it will be very sweet, maybe even crow. You can use a zest orange.

Watermelon with apples

  1. Washed products.
  2. Cut the apples and melon into cubes.
  3. Put in a bowl and cover with sugar.
  4. Leave for 4-5 hours.
  5. Stir the mixture and simmer for 30 minutes, carefully removing the foam.
  6. Sterilized jars filled with jam.

Such jams can be stored at room temperature.

Watermelon and watermelon garments

  • melon - 500 g
  • watermelon pulp - 500 g
  • sugar - 1 kg
  • lemon - 2 pieces
  • water - 250 ml.
  1. Pulp without shell cut into cubes.
  2. Put in a bowl and pour 600 g of sugar into it.
  3. Store in the refrigerator for 2 hours.
  4. Squeeze the lemon juice.
  5. From the rest of the sugar and water, boil the syrup.
  6. After boiling, pour lemon juice and grated peel.
  7. Mix everything well.
  8. Cool the syrup and then pour into the fruit paste.
  9. Bring to a boil and cook for 30 minutes.

Roll the finished product into sterilized jars.

With bananas

  • melon - 750 g paste
  • banana - 400 g without peel
  • lemon - 2 pieces of medium size
  • sugar - 800 g
  • water - 200 ml.
  1. Wash the melon fruit, peel, cut the meat into small pieces.
  2. Cover with sugar and leave for 12 hours.
  3. After this time, add the juice of a lemon.
  4. Simmer for half an hour.
  5. Cut the second lemon and banana into rings.
  6. Put them in the watermelon jar.
  7. Boil, stirring, until the mass turns into a pill.
  8. Hot jam put in sterile jars and roll-up.


Cooking lesson: looking for summer dessert - sorbet

Simple, refreshing, easy. The perfect definition for sorbet, a dessert that attracts more and more people, conquers by its texture and is extremely easy to prepare.

I had the revelation of sorbet when I bought a box in a hurry without realizing that it does not say ice cream. Slightly dissatisfied with the appearance, I was completely captivated by the taste and when I feel like something cold, sweet but with fewer calories, I return to sorbet with great pleasure.

Sorbet is part of the large family of ice cream dishes, in the category of those made from water, just like a border. Not to be confused with granita (drink with a lot of crushed ice), because sorbet is much denser than this.

The essential things to know about sorbet are that it has more sugar, but less fat than ice cream, has no dairy (milk and cream) and is flavored with fruit. The basic formula is water + sugar + flavor and you don't need a special ice cream machine to prepare it.

Calyx recipes are those with lemon and citrus, but sorbet can be made with almost any kind of fruit, fresh or frozen.

Sorbet recipe with berries

Ingredients (for 4-6 servings):

  • 340g frozen berries
  • 480ml water
  • 200g sugar (more or less depending on how sweet you want it to be)
  • 1/2 teaspoon salt
  • 1 vanilla pod
  • 2 tablespoons lemon juice

Mix the berries, water and sugar in a pot, add salt and vanilla bean core. Put the mixture on medium heat and let it boil until the sugar dissolves. Reduce the intensity of the fire and let it boil until the fruit softens a little. Allow to cool to room temperature.

When cold, turn the mixture into puree, in a blender and add the lemon juice. Strain the puree through a thick sieve so that the seeds remain separate from the berries.

Pour the mixture into a shallow pan and place it in the freezer, stirring in it every half hour with a fork, for the first 2 hours, to prevent the formation of ice crystals. After this period you can transfer the sorbet to a deeper tray (even the cake or cake tray), cover it with aluminum foil and leave it to freeze overnight.

If you want to try other flavors you can make combinations of lemon and mint, currants and red wine, pears and cardamom, blackberries and pomegranates, strawberries and basil or you can make a simple sorbet from melon or melon.

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