Melon season is upon us and often we have extra on hand. Our local farmers markets in Southeast MN have melon too. Here is a good way to save melons for serving later in the season. I found this melon sorbet recipe online and served it for breakfast at our B&B last week. It is a good way to start breakfast with a refreshing treat.
Melon Sorbet
A tidbit of orange flavor really gives the melon (whichever melon you choose–watermelon, cantaloupe, or honeydew melon) a kick.
1-1/2 cups water
1 cup sugar
5 cups cubed, watermelon, cantaloupe, or honeydew melon
2 teaspoons finely shredded orange peel
1/2 cup orange juice
Syrup
In a medium saucepan combine water and sugar. Cook over medium-low heat until sugar dissolves. Cover and chill until cold.
Place orange juice and orange peel in the blender and whip until orange peel is dissolved.
In a large mixing bowl combine melon, orange peel, orange juice and chilled sugar mixture. Place one-third to one-half of the melon mixture in a blender or food processor bowl. Cover and blend or process until smooth, stopping and scraping sides as necessary. Place pureed mixture in another bowl. Repeat with remaining melon mixture.
Freeze in an ice-cream freezer according to manufacturer’s directions. (Or pour the mixture into a 9x9x2-inch baking pan. Freeze about 3 hours or until frozen around the edges. Spoon into a large chilled bowl. Beat with an electric mixer on high speed until smooth, but not melted. Return to pan. Cover and freeze several hours or overnight.)
To serve, let stand at room temperature for 5 to 10 minutes. Scoop into dessert dishes. Makes 8 servings
To learn more about our B&B, visit www.hillcresthideaway.com
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