Melon with port sorbet
This recipe is a new twist on the classic melon with port: melon balls served on a bed of port sorbet.
99K 4.8/5 based on 21 reviews
Last modified on: October 6th 2013
Keywords for this recipe:For 2 people, you will need:
- 1
1 melon - 2
1 tablespoon Port - 3
1 tablespoon caster sugar - 4
150 ml Sugar syrup - 5 75 ml Port
- Total weight: 1,055 grams
Change measures:
Times for this recipe
Preparation: 49 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 3 min.
Cut 1 melon in half and remove the seeds.
Stage 2 - 10 min.
Cut the melon into small balls with a melon baller (pommes parisiennes spoon).
Stage 3 - 3 min.
Put the melon balls into a bowl and pour 1 tablespoon Port and 1 tablespoon caster sugar over. Mix well and set aside in the fridge, covered with plastic film.
Stage 4 - 3 min.
Mix 150 ml Sugar syrup and 75 ml Port.
Stage 5 - 20 min.
Churn in an ice-cream maker until of sorbet consistency.
Stage 6 - 5 min.
Put a layer of sorbet into well-chilled sundae dishes.
Stage 7 - 5 min.
Cover with melon balls.
Serve immediately.
Serve immediately.
Remarks
For more about sorbets, see the Ice-cream and Sorbets page.
You can replace the port with any alcohol you like. For example, Macvin du Jura gives a very good result.
For a more substantial ice, you can mix in the melon left-over from making the balls.
You can replace the port with any alcohol you like. For example, Macvin du Jura gives a very good result.
For a more substantial ice, you can mix in the melon left-over from making the balls.
Keeping: Should be served immediately.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 8 3 % | 1,580 150 % | 10 2 % | 6,470 320 % | 27,090 320 % |
| Per 100 g | 0 | 150 10 % | 1 0 % | 610 30 % | 2,570 30 % |
| Per person | 4 2 % | 790 70 % | 7 1 % | 3,230 160 % | 13,540 160 % |
How much will it cost?
- For 2 people : 2.70 €
- Per person : 1.35 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Sugar syrup
You can get more informations, or check-out other recipes which use it, for example: Individual charlottes with morello cherries, Salad of vine peaches and apricots with verbena, Blackcurrant, vanilla and lime verrine , 4 pears salad with vanilla, How to glaze a tart , ... See them all 27
Melon
Like these other recipes: Minted Melon, ... See them all 1
Port
Like these other recipes: Paté en croute (terrine in a pie crust), Home-made terrine of foie gras, Foie gras cured in salt, Lobster Thermidor, Terrine of foie gras, ... See them all 7
Caster sugar
Like these other recipes: Chocolate mousse with hazelnuts, Household cake (Gâteau de ménage), Apricot and pistachio clafoutis, Saint Honoré cake, Nachos, ... See them all 350
Other recipes you may also like
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.December 30th 2019899K 34.3 7 hours
Filet mignon with asparagus
In this recipe, the filet mignon of pork is pan-fried and the pan deglazed with wine, then cream added with chunks of both green and white asparagus.July 11th 202121K 1 hour 2 min.
Nanou's chocolate cake
A moist melting cake, very very chocolaty...June 22th 2013275K4.6 1 hour 45 min.
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.September 16th 2020515K 44.2 14 hours 27 min.
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).January 23th 2022447K 25 44 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.