Green Melon With Lime And Lemon Sorbet Recipes

MELON SORBET

Steps:

• Place the melon in the bowl of a food processor and process until smooth. Add the lemon juice, vodka, and sugar and process for another 30 seconds. Place the mixture into the refrigerator until the mixture reaches 40 degrees F; depending on the temperature of your ingredients and refrigerator, this could take 30 minutes to 1 hour.
• Pour the chilled mixture into the bowl of an ice cream maker and process according to manufacturer's directions. Transfer the sorbet to an airtight container and place in the freezer for 3 to 4 hours before serving.

GREEN MELON WITH LIME AND LEMON SORBET

Steps:

• Dress the melon quarters with lime zest, lime juice and mint. Fill each boat with a small scoop of lemon sorbet and serve.

LEMON SORBET

Steps:

• Line ice cream dishes with fresh berries. Top berries with small scoops of lemon sorbet. Top sorbet with remaining berries. Sprinkle shredded fresh mint leaves over the sorbet and berry cups.

THAI IT YOU'LL LIKE IT HOT CURRY BEEF NOODLE BOWLS, GREEN MELON WITH LIME AND LEMON SORBET

Steps:

• Put the flank steak in the freezer for a few minutes to aid in thinly slicing safely.
• Heat 1/2 cup oil in a small skillet over medium heat. Dredge the shallot slices in the cornstarch and shake off any excess. Add the shallots into the heated oil and remove them to a paper-towel lined plate when they become a light golden-brown color.
• Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Cook to al dente.
• While pasta water comes to a boil, stem and thinly slice the mushrooms, and seed and thinly slice the sweet and hot peppers.
• Remove the meat from the freezer and thinly slice into 1/4-inch wide by 2-inch pieces.
• Heat the remaining 2 tablespoons of oil in large skillet or wok over medium-high heat. Add the beef and cook in a single layer for 2 to 3 minutes. Turn the meat over and add shiitakes, sweet and hot peppers, garlic and scallions. Stir-fry 2 to 3 minutes, then add the curry paste, fish sauce and stock and bring to a boil. Add in the edamame, and cook for 1 minute to heat through, then add the basil.
• Drain the pasta and put into a large serving bowl. Add the beef mixture, the lime zest and lime juice. Toss vigorously and season with some black pepper, to taste. Garnish with the fried shallots sprinkled on top.

GIN & TONIC SORBET

Steps:

• Put the sugar in a pan with 400ml water and warm over a low heat until dissolved. Increase the heat and boil for 1 min. Remove from the heat and allow to cool slightly.
• Pour the tonic water into a bowl, add the sugar syrup, then chill in the fridge until cold.
• Once the tonic mix is cold, add the gin, lime and lemon zests and juice, and pour into a container, then freeze until just frozen - this will take about 2 hrs.
• Remove the just-frozen sorbet from the freezer and break up with a fork. Froth the egg white with a fork, then add both to a food processor and pulse to blitz together - do it quickly so it doesn't actually start to melt. Pour the mix back into your container and freeze until solid. Freeze extra slices of lemons and limes on a tray until solid. Serve the sorbet scooped into glasses or small bowls topped with lemon and lime slices

LEMON SORBET

Steps:

• Place sugar and water in a small saucepan; bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, 2 minutes. Cool completely. , Stir in lemon zest and juice. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. , Transfer sorbet to a freezer container, allowing headspace for expansion. Freeze until firm, about 4 hours. If desired, serve in cookie cups with lemon wedges and top with additional lemon zest.