Frozen Melon With Crushed Raspberries And Lime Recipes

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FROZEN MELON WITH CRUSHED RASPBERRIES AND LIME



Frozen Melon With Crushed Raspberries and Lime image

Inspired by packed cups of Italian ice, this frozen melon dessert is the best way to enjoy melon (besides eating it fresh). Be sure to season it with enough citrus juice to give some dimension to the melon, which tends to read as simply sweet. Frozen melon can be made two weeks ahead, either scraped or unscraped. (If scraped, store in a resealable plastic container and re-fluff before serving.)

Provided by Alison Roman

Categories     ice creams and sorbets, ice dishes, dessert

Time 4h15m

Yield 6 servings

Number Of Ingredients 7

4 cups/640 grams cut melon, such as cantaloupe, watermelon or charentais, or a mixture (buy it precut, or remove the rind of a whole melon and cut into 2-inch chunks to get 4 cups)
1/2 cup/120 milliliters fresh lime juice, plus more as needed
2 tablespoons granulated sugar, plus more as needed
6 ounces/90 grams raspberries
1 tablespoon finely grated lime zest
Sumac (optional)
Flaky sea salt (optional)

Steps:

  • Blend melon in a food processor or blender until completely smooth; you should have about 4 cups purée. Transfer to a 9-by-4-inch loaf pan (or a shallow baking dish, if you have space for it in your freezer).
  • Add 1/2 cup lime juice and 2 tablespoons sugar and stir to blend; season with more lime juice and sugar, as needed. The mixture should be fairly tart and sweet. (The sweetness dulls once the mixture is frozen, so stay on the sweeter side now.) Place in freezer and let freeze until completely solid, anywhere from 2 to 4 hours, depending on your freezer.
  • Once the mixture is frozen, use a spoon or fork to scrape the frozen melon into a fluffy pile of ice. If it becomes soft or melty when scraping, place it in the freezer until it's solid enough to scrape again.
  • If serving immediately, lightly pack some of the ice into serving glasses or bowls. (If not, transfer the ice to a resealable container and freeze until ready to serve. The frozen melon can be prepared up to 2 weeks ahead; if scraped, it might need a little re-fluffing before serving.) Top each serving with raspberries and use a spoon or fork to crush them into the ice. Top with more ice, followed by a bit of lime zest, and then a little sumac and flaky salt, if using.

RASPBERRY-MELON PALETAS



Raspberry-Melon Paletas image

The near-creamy sweetness of cantaloupe plays exceptionally well with tart raspberries in these frozen popsicles.

Yield Makes 8

Number Of Ingredients 5

1/2 (3-pound) cantaloupe
1/2 pint fresh raspberries
1 cup simple syrup
2 tablespoons fresh lemon juice
2 tablespoons unseasoned rice vinegar

Steps:

  • Remove skin and seeds from half of a 3-pound cantaloupe. Purée flesh with 1/2 pint fresh raspberries, 1 cup simple syrup, 2 tablespoons fresh lemon juice, and 2 tablespoons unseasoned rice vinegar until smooth.
  • Strain through a fine-mesh sieve into a large measuring cup, divide among ice-pop molds, insert sticks, and freeze until solid, at least 6 hours.

MELON WITH STRAWBERRIES AND RASPBERRIES



Melon with Strawberries and Raspberries image

Provided by Food Network

Categories     dessert

Time 5m

Yield 2 servings

Number Of Ingredients 4

1 melon of your choice
1/2 pint strawberries
1/2 pint raspberries
Splash of kirsch or Grand Marnier, optional

Steps:

  • Halve the melon. Remove the seeds. Fill the well with sliced strawberries and raspberries. If you want, add a splash of kirsch or Grand Marnier.

MELON WITH GREEN-PEPPERCORN RASPBERRY SAUCE



Melon with Green-Peppercorn Raspberry Sauce image

Categories     Fruit     Dessert     Quick & Easy     Raspberry     Melon     Basil     Summer     Vegan     Gourmet     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 7

1 cup raspberries
2 small peaches, peeled, pitted, and chopped
1 tablespoon sugar, or to taste
1 tablespoon extra-virgin olive oil
1/8 teaspoon coarsely crushed freeze-dried green peppercorns plus additional for sprinkling the melon
16 thin wedges of seeded and peeled honeydew melon, cantaloupe, or Persian melon or a combination, chilled
2 fresh basil leaves, sliced very thin, for sprinkling the melon plus 8 basil sprigs for garnish

Steps:

  • In a food processor or blender puree the raspberries, the peaches, the sugar, the oil, and 1/8 teaspoon of the crushed peppercorns, force the mixture through a fine sieve set over a bowl, pressing hard on the solids, and chill the sauce, covered, until it is very cold. Divide the melon wedges among 4 chilled dessert plates and pour some of the sauce over each serving. sprinkle each serving with some of the sliced basil and some of the additional crushed peppercorns and garnish the plates with the basin sprigs.

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