Iced Melon Soup with Sherbet
Source: dLife

A delicious combination of melon soup with a scoop of homemade melon and mint sherbet , Yum!

Rating:
Prep Time: 2 hours
Cook Time: 5 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 146.9
Total Carbs 36.3 g
Dietary Fiber 3.2 g
Sugars 31.7 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 32.0 mg
Protein 2.7 g
Sodium 72.0 mg
Dietary Exchanges
, 2 1/2 Fruits , 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Melon Soup

5 lb  cantaloupe
3 tbsp  orange juice
2 tbsp  fresh lemon juice
8 pinch  fresh mint
Sherbet

2 tbsp  sugar
0 1/2 cup  cold water
1 each  cantaloupe
2 each  medium limes
2 tbsp  fresh mint
Directions
  1. Sherbert
  2. In a medium saucepan, mix the sugar, and water and heat gently until the sugar dissolves. Bring to the boil and simmer for 4-5 minutes, then remove from heat and let cool.
  3. Scrape out the seeds, then scoop out the flesh from the cantaloupe. Puree in a food processor/blender with the cooled syrup and lime juice.
  4. Stir in the mint and pour the melon mixture into an ice-cream maker. Churn, until the sherbet is smooth and firm. Alternatively, pour the mixture into a suitable container and freeze until icy around the edges. Transfer to a food processor/blender and process til smooth.
  5. Repeat the freezing and processing two or three times until the mixture is smooth and holding its shape. Then, freeze until firm.
  6. Melon Soup
  7. Scrape out the seeds, then scoop out the flesh from the cantaloupe. Puree the melon in a food processor/blender. Pour the puree into a bowl and stir in the orange and lemon juice.
  8. Place the soup in refrigerator for 30-40 minutes, but do not chill it for too long, as this will dull its flavor.
  9. Ladle soup into bowls and add a large scoop of melon and mint sherbet to each.
  10. Garnish with mint leaves, serve.