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Icy Strawberries and Melon recipe

A cool and refreshing dessert, cantaloupeand strawberry sorbet served with melon balls atop a strawberrycream sauce.

Recipe: Icy Strawberriesand Melon

2/3 cup granulated sugar
2/3 cup water
1 1/2 pint baskets fresh California strawberries
1 1/2 cups cantaloupe cubes
2 tablespoons creme de cassis (black currant liqueur), optional
Strawberry Cream Sauce (recipe follows)
1 1/2 cups cantaloupe and/or honeydew melon balls
Mint sprigs for garnish

  • In small saucepan, stir sugar and waterover medium heat to dissolve sugar. Bring to boiling; reduceheat and simmer 5 minutes. Cool to room temperature.
  • Stem 1 basket of the strawberries andpuree in container of electric blender with the cantaloupe cubes,lemon juice and creme de cassis. Stir in cooled sugar mixture.Pour into shallow bowl and freeze until mixture is firm about1-inch around edge. Break up with spoon and beat until almostsmooth. Cover and freeze several hours until firm.
  • To serve, set aside strawberry cantaloupeice at room temperature 20 minutes. Spoon 2 tablespoons StrawberryCream Sauce each into 8 shallow serving dishes. Top with melonballs, small scoops of strawberry cantaloupe ice and the remainingstrawberries, dividing equally. Garnish with mint sprigs.

    Makes 8 servings.

    Strawberry Cream Sauce: Stem 1/2 basket strawberries and puree in containerof electric blender. Stir in 1/4 cup whipping cream and 1 tablespoonpowdered sugar.

    Recipe provided courtesy of CaliforniaStrawberry Commission. ©2003 California Strawberry Commission.All rights reserved. Used with permission.

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