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MELON AND RED CURRANT SORBET

MELON AND RED CURRANT SORBET

20 min
  • 1 pcmelon
  • 50 gsugar
  • 1 xegg white
  • 1 tbsplemon juice
  • 2 tbsporange blossom water
  • 400 gred currants
  • 250 gsugar
  • 2 xegg white
  • 2 tbspcrème de cassis
  • 50 gcream

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Directions

multi-purpose blade
For the melon sorbet, prepare the melon and cut the fruit into small pieces. Place the pieces on a cutting board, cover with baking paper and freeze overnight. The next day, take the melon pieces out of the freezer. Purée the frozen fruit pieces using the bamix® multi-purpose blade. Gradually add sugar, egg white, lemon juice and orange blossom water. After a few minutes you will have a creamy mixture. You can now serve the sorbet directly or put it in the freezer for a maximum of 30 minutes. This makes it easier to portion the scoops because the sorbet becomes firmer.
Purée the frozen currants using the bamix® multi-purpose blade. Gradually add sugar, egg white, cream and crème de cassis. After a few minutes, you will have a creamy mixture. You can now serve the sorbet directly or put it in the freezer for a maximum of 30 minutes. This makes it easier to portion the scoops because the sorbet becomes firmer.

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