MELON AND RED CURRANT SORBET
20 min
For the melon sorbet
- 1 pcmelon
- 50 gsugar
- 1 xegg white
- 1 tbsplemon juice
- 2 tbsporange blossom water
For the red currant sorbet
- 400 gred currants
- 250 gsugar
- 2 xegg white
- 2 tbspcrème de cassis
- 50 gcream
shopping list
This recipe is on the shopping list for 2 .
Directions
For the melon sorbet
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.
For the red currant sorbet
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.
