This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
119 K 4.8/5 (21 reviews)
50 min.
Easy
5.40 €
4 people
5 IngredientsLast modified on: October 6th 2013
For 4 people, you will need:
- 1
2 melons - 2
2 tablespoons Port - 3
2 tablespoons caster sugar - 4
300 ml sugar syrup - 5 150 ml Port
- Total weight: 2,110 grams
Times for this recipe
Preparation: 50 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 2 melons 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 2 tablespoons Port and 2 tablespoons caster sugar over. Mix well and set aside in the fridge, covered with plastic film.
Stage 4 - ⌛ 3 min.
Mix 300 ml sugar syrup and 150 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 | 20 RDI=6 % | 3,160 RDI=300 % | 30 RDI=4 % | 12,940 RDI=650 % | 54,170 RDI: 650 % |
| Per 100 g | 0 | 150 RDI=10 % | 1 RDI=0 % | 610 RDI=30 % | 2,570 RDI: 30 % |
| Per person | 4 RDI=2 % | 790 RDI=70 % | 7 RDI=1 % | 3,230 RDI=160 % | 13,540 RDI: 160 % |
How much will it cost?
- For 4 people : 5.45 €
- Per person : 1.40 €
Change currency:
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: Strawberry sorbet, Pistachio tiramisu, Blackcurrant, vanilla and lime verrine , Strawberry Charlotte, Pavlova, ... See them all 27
Melon
Like these other recipes: Minted Melon, ... See them all 1
Port
Like these other recipes: Home-made terrine of foie gras, Paté en croute (terrine in a pie crust), Pâté de campagne, Crème de foie gras, Foie gras cured in salt, ... See them all 8
Caster sugar
Like these other recipes: Strawberry, kiwi and mascarpone verrines, Chocolate eclairs, Norman flambéed apples, Boulangère tart tatin with vine nectarines, Fruit crumble, ... See them all 375
Other recipes you may also like
Smoked eggs
This sophisticated, smoky flavoured starter consists of an egg yolk, heated in a bain-marie and a smoked cream mousse with a scattering of chives, served with a buttered-toast "soldier". March 15th 201583 K4.9 12 hours 30 min.
Breton leek and mushroom tart
This is a "tart" with a difference: the case is not made with pastry, but with a double layer of lightly buttered Breton galettes (buckwheat pancakes). The filling is made with shallots, sautéed mushrooms, leeks and cream. You might have noticed that this recipe includes the key elements of Brittany's cuisine: buckwheat pancakes, butter and shallots. May 10th 202368 K4.3 1 hour 15 min.
Stuffed baguette
This baguette is "stuffed", rather than merely filled: hollowed out and refilled with a tasty mix of sautéed onions, fried bacon bits and eggs, before browning in the oven. A useful way to use up a leftover baguette, even if it is already going dry. It makes a great dish that children love, and grown ups, too! September 11th 2019133 K3 55 min.
Turnip and Jerusalem artichoke soup
This soup combines the earthy flavours of Jerusalem artichokes and turnips. This is the chance to use not only the roots, but the turnip tops as well, if possible. May 22th 202546 K
Express apple tart
A fine apple tart, very quick to make. April 8th 2020385 K 24.6 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-05)
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.