Refreshing Melon Sorbet Float Recipes

REFRESHING MELON-SORBET FLOAT

Refreshing Melon-Sorbet Float image

Is this melon-sorbet float a drink or a dessert? With something this cool and delicious, it doesn't matter what you call it -- or when you serve it. As you make the melon balls, scoop some extras to keep in the freezer so you can serve up another round of these dairy-free floats in an instant.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 4

Ingredients

Honeydew and cantaloupe
Lemon or coconut sorbet
Mint leaves
Seltzer or club soda

Steps:

Use a melon baller to scoop small balls of honeydew and cantaloupe.
Freeze on a parchment-lined baking sheet until firm, at least 4 hours. (You can transfer them to a resealable plastic bag and freeze up to 1 month.)
When ready to serve, place several melon balls in a tall glass with 1 or 2 scoops lemon or coconut sorbet (or one of each).
Rub a few mint leaves between your fingers and drop in. Top with seltzer or club soda; serve immediately.

MARINATED MELON WITH FRESH LIME-BASIL SORBET

Marinated Melon with Fresh Lime-Basil Sorbet image

Provided by Food Network

Categories dessert

Time 6h10m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 honeydew melon, ripe
1 lime, juiced
2 tablespoons gin
Lemon zest
Chopped mint
Fresh Lime-Basil Sorbet, recipe follows, for serving
1 cup fresh squeezed lime juice (8 to 10 limes)
1 cup water
1 cup simple sugar syrup (1 cup sugar plus 1 cup water, boiled then cooled)
12 whole basil leaves
1 egg white (optional)

Steps:

Cut melon into 6 wedges (top to bottom) and cut off rind. Place in large plastic container with lid along with juice and gin. Marinate in refrigerator for 1 to 2 hours, turning over container from time to time to coat all slices. When ready to serve, slice each wedge into 4 to 5 thin slices and arrange as a fan on the plate. Drizzle remaining marinade over slices and garnish with lemon zest and mint. Place a small serving of Fresh Lime-Basil Sorbet on top or beside, if you wish.
Combine all ingredients, except egg white, into a freezer friendly container and freeze 6 to 8 hours or overnight.
Remove from freezer and allow to soften a little. Put chunks of frozen mixture into a food processor and process until all crystals have disappeared and mixture is smooth. Re-pack into container and keep frozen until needed. This will keep for up to 2 months. If you prefer a lighter, less icy sorbet, add 1 egg white during processing.

MELON SORBET

Melon Sorbet image

This melon sorbet is a light and wholesome treat to enjoy during those hot summer months!

Provided by Jordan Lund-Brown

Categories Desserts Frozen Dessert Recipes Sorbet Recipes

Time 5h30m

Yield 8

Number Of Ingredients 4

Ingredients

2 cups cubed honeydew melon
1 cup simple syrup
1 tablespoon fresh lime juice
1 teaspoon honey

Steps:

Puree melon cubes, simple syrup, lime juice, and honey in an electric blender until smooth. Pour mixture into a bowl and chill, covered, for at least 2 hours.
Remove from the refrigerator. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, 3 to 4 hours, before serving.

Nutrition Facts : Calories 90.6 calories, Carbohydrate 23.5 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 8.6 mg, Sugar 4.2 g

SPARKLING SORBET FLOATS

Sparkling Sorbet Floats image

On date night, finish off a spiffy Italian meal by tempting your sweetheart and satiating your sweet tooth with this refreshing and refined dessert.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 4

Ingredients

1/2 cup raspberry sorbet, slightly softened
1/2 cup lemon sorbet, slightly softened
1/2 cup chilled white sparkling wine, such as Prosecco
1 tablespoon finely shredded fresh mint leaves

Steps:

Place two small glass bowls in the freezer until chilled, at least 5 minutes. Dividing evenly, scoop raspberry and lemon sorbet into chilled bowls. Pour sparkling wine over sorbet, and garnish with mint; serve immediately.

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