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Melon Sorbet or Melone mantecato
Instructions
Cut the melon into 2–3 cm cubes, having first removed the peel and seeds. I take the ripest, most fragrant melon I can find – the sweetness and aroma of the melon determine the whole flavour of the sorbet. A green or bland melon will give a watery, characterless dessert. Blend the melon cubes into a puree for 1–2 minutes until smooth.
This is the kind of puree you should end up with – thick, fragrant and a rich orange colour. Add freshly squeezed lemon juice to the melon puree and mix thoroughly. The citric acid not only refreshes the flavour but also prevents the flesh from darkening on contact with the air.
Add the sugar. It is important to go by taste, as melons vary in sweetness. If the melon is very sweet, I add 2 tablespoons; if it is mediocre, all 4. Mix well and place in the freezer in a wide-bottomed container – the larger the surface area, the more evenly the mixture freezes.
Keep the dessert in the freezer for 2 hours, then whip it again with a mixer or blender for 1–2 minutes. Return it to the freezer for another 3 hours. Repeat the whipping twice, then leave the sorbet in the freezer overnight. Each round of whipping breaks up the ice crystals – this is exactly why a homemade sorbet comes out as tender as a shop-bought one.
Scoop the dessert into chilled bowls with an ice-cream scoop. Let the sorbet soften for 3–5 minutes at room temperature – straight from the freezer it is too hard, while slightly softened it reveals the full melon aroma.
The fragrant, icy dessert with its melon flavour and wonderful musky aroma is ready! Garnish with a mint leaf and serve immediately – the sorbet melts quickly, especially in the heat.
Tips
- 1
Choose the ripest, most fragrant melon you can – ideally one with a light musky scent. Its quality accounts for 90% of the flavour of the finished sorbet.
- 2
Whipping the mixture periodically (3–4 times during freezing) is essential – it breaks up the ice crystals and gives a texture as tender as ice cream.
- 3
Lemon juice balances the cloying sweetness and prevents the flesh from darkening – do not skip this ingredient. Strawberry sorbet is made on a similar principle.
- 4
Serve straight from the freezer in chilled bowls – warm dishes will melt the dessert instantly.
FAQ
Why does the sorbet turn out too hard? +
The main reasons are too little sugar or skipping the whipping during freezing. Sugar works like an "antifreeze": the more of it there is, the softer the mixture stays. The minimum is 2–3 tablespoons per 800 g of puree. You can also add a tablespoon of alcohol (vodka or white rum) – it stops the mixture from turning into a solid block, so the texture stays tender even after a day in the freezer.
Can I make sorbet without a blender? +
Yes, put the melon through a mincer or mash it with a fork to a puree. The texture will be less smooth, with slight fibres – which is perfectly acceptable for a homemade version. Before each whipping in the freezer, use the mincer again or simply mash well with a fork. The laziest option is to cut the frozen melon into cubes and blend it once in a food processor.
How long does the finished sorbet keep? +
In the freezer, in a tightly sealed container, up to 2 weeks. I do not recommend keeping it longer: the sorbet absorbs the smells of other foods, and the texture becomes coarser as the ice crystals grow. Before serving, let the dessert stand for 5–7 minutes at room temperature so that it becomes pliable. It must not be refrozen after thawing.
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