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.
116 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 Charlotte, Baked Alaska, Peach and mint salad , Raspberry sorbet, Fruit coulis (fruit purée), ... See them all 27
Melon
Like these other recipes: Minted Melon, ... See them all 1
Port
Like these other recipes: Terrine of foie gras, Paté en croute (terrine in a pie crust), Foie gras ballotine, Pâté de campagne, Home-made terrine of foie gras, ... See them all 8
Caster sugar
Like these other recipes: Almond tuiles, Chocolate and matcha tea biscuits, Cranachan, "Psychedelic" sandwich bread, Panettone, ... See them all 365
Other recipes you may also like
Hachis parmentier
This is the French answer (meat with mashed potato and cheese) to the English cottage or shepherd's pie: a typical family recipe which is an excellent way of using up leftover meat. The proportions are vague here: you need "whatever you have left over"... February 21th 2011422 K 24.3 1 hour 25 min.
How to cook bacon and remove excess fat
To prevent excess fat in a recipe using bacon, you can "blanch" it before use, leaving most of the fat in the pan with the water. February 21th 2011398 K 44.8 15 min.
Potted meat (rillettes)
Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version. October 3rd 2019460 K 24.5 6 hours 50 min.
Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries. February 13th 2022554 K4.5 1 hour 4 min.
