Dina Strangaric |

Melon & Mint Sorbet

This simple, delicious sorbet is perfect for the summer heat waves. The addition of Mint makes for a refreshing kick (but don’t add too much or you’ll risk having your sorbet taste like toothpaste!)

Ingredients (serves 6):

  • 630g honeydew melon
  • 100mL elderflower cordial
  • 40mL maple syrup
  • 50mL water
  • 2 TBSP granulated sweetener i.e. Stevia
  • Juice of ½ lemon
  • 2 small handfuls of mint leaves

Method:

  1. Peel the melon from its hard skin and chop it into 2.5 cm pieces. Place in a zip plastic bag in one layer and freeze.
  2. Pour the elderflower cordial, maple syrup, water, lemon juice with half of the fresh lemon leaves into a small pot. Bring to the boil and then simmer for 5 minutes.
  3. Take it off the heat and let cool down and infuse. When it's cool, strain it through a sieve, discarding the mint.
  4. Place the frozen melon pieces, the cooled syrup and the rest of the fresh mint into a food processor. Blend into a smooth consistency. Serve straightaway. You can also place the rest in a freezable container. Just remember to take it out of the freezer 10 minutes earlier to soften up a bit before serving.

 

*This recipe is originally from Fit FODMAP Foodie

Tags: Food, recipe, Summer
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