FROZEN MELON WITH CRUSHED RASPBERRIES AND LIME
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
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.
MELON WITH RASPBERRY SAUCE
Refreshing melon slices fanned out in a pretty pool of raspberry sauce create a light but elegant ending to any special-occasion meal.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Set aside a few raspberries for garnish. Place the remaining berries in a blender or food processor; cover and process until pureed. Add the honey, lemon juice and ginger; cover and process. Strain and discard seeds; set sauce aside., Cut the cantaloupe and honeydew into three wedges; cut each wedge widthwise in half. Remove seeds and rind. With a knife, slice each piece of melon lengthwise toward narrow end without cutting completely to the end. Open into a fan shape., On each dessert plate, place 2 tablespoons of raspberry sauce and a cantaloupe fan and honeydew fan. Garnish with reserved raspberries.
Nutrition Facts : Calories 130 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 19mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges
SECTIONED MELON WITH BERRIES AND SORBET
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cut a thin piece of the skin off of the back of each wedge of melon to give the melon sections stability. Top each melon boat with a scoop of mango or strawberry sorbet. Toss berries with a little sugar and spill them down and over the sorbet and melon.
MELON WITH STRAWBERRIES AND RASPBERRIES
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 PORT AND MINT
Categories Fruit Herb Appetizer Marinate Low Sodium Melon Mint Port Summer Bon Appétit
Yield Serves 10
Number Of Ingredients 6
Steps:
- Combine 1/3 cup water, 2 tablespoons minced mint and sugar in small saucepan. Stir over low heat until sugar dissolves. Bring to simmer. Remove from heat. Cover; let syrup stand at room temperature at least 2 hours or overnight.
- Strain syrup into small bowl. Stir in Port and 2 tablespoons minced fresh mint. Arrange melon slices on platter. Pour Port syrup over. Cover and chill 2 hours. Garnish with mint sprigs.
MELON AND RASPBERRY COMPOTE
This compote is equally good on beef or served over icecream with a blob of sour cream or whipped cream. from Cooking Light, (sour cream and whipped cream not recommended by Cooking light, of course it adds calories etc.!!!!)
Provided by Derf2440
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 5 ingredients in a medium bowl, toss gently.
- Cover and chill.
- Garnish with lime slices, if desired.
MELON, ORANGE & RASPBERRY CUPS
Try this light and summery fruit dessert - perfect for dinner parties or an afternoon snack.
Provided by Good Food team
Categories Dessert, Lunch, Snack, Supper, Treat
Time 15m
Number Of Ingredients 4
Steps:
- Tip the melon pieces into a large bowl. Splash over the orange juice and zest and sprinkle with the sugar. Mix well, then leave for 10 mins or until the sugar melts. Stir the raspberries through, then serve with ice cream or crème fraîche.
Nutrition Facts : Calories 70 calories, Fat 0.3 grams fat, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.05 milligram of sodium
LEMON POLENTA CAKE WITH LAVENDER SYRUP AND RASPBERRIES
This lush Italian dessert cake makes a bold and unusual statement with the addition of fresh lavender syrup. It is an elegant Dinner Party Dessert Cake which marries fruit & herbs together in a fresh & imaginative way! One of my "Stand By and Never Fails to Please" dinner party desserts!! Great served with just the simple addition of some creme fraiche. If you are using dried lavender flowers, please remember that they are more pungent than fresh flowers, so use sparingly! NOTE: I would be very wary of using too much lavender - it is quite a pervasive flavour, the essence of this recipe is that delicate flavours marry well with each other & are not too overpowering!
Provided by French Tart
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 180 C or 360 F or Gas mark 4.
- Sift the polenta, flour, baking powder & salt into a bowl.
- Tip the yoghurt, oil, lemon zest & juice into a jug and stir to combine.
- Beat the eggs and egg whites with half the sugar until thick and creamy.
- Fold in the dry ingredients.
- Pour the batter into a greased & lined 2 pint loaf tin.
- Bake for 40-45 minutes or until set & a skewer comes out clean.
- Put the remaining sugar into a pan with 7 fl oz of water and the lavender heads.
- Bring to the boil and then simmer for 10 minutes. Cool completely & then strain into a clean jug.
- Whilst the cake is still warm, prick the top and drizzle over half the syrup, saving the rest to serve with the cake later.
- TO SERVE:.
- Serve with extra syrup, raspberries, creme fraiche & a sprig of lavender.
- The normal portions I use are 2 thin slices on each plate, overlapped for effect and then a drizzle of syrup around the slices with raspberries scattered over the top and a rounded tablespoon of creme fraiche to one side.
Nutrition Facts : Calories 401.2, Fat 10.9, SaturatedFat 1.8, Cholesterol 54.1, Sodium 183.9, Carbohydrate 72.8, Fiber 1.8, Sugar 50.4, Protein 5.3
SLICED MELON AND RASPBERRIES WITH PORT SYRUP
You can use honeydew, cantaloupe, or any other firm-fleshed melon for this light and luscious brunch dish. The important thing is that your melon be perfectly ripe and juicy, so sniff, pinch, and choose carefully. Make this a couple of hours in advance, so it has time to macerate in the port.
Yield serves 6 to 8
Number Of Ingredients 4
Steps:
- Place the melon pieces in a pretty serving bowl. Sprinkle with the lemon juice. Pour on the port syrup.
- Carefully add the raspberries to the serving bowl, but don't mix them in. They will get mixed in on the plates. Refrigerate for 30 minutes. Serve chilled.
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