Melon Sherbet with Champagne and Lemon Syrup
Baking and Desserts • World
Description
Melon sherbet with champagne and lemon syrup
Ingredients
- Raw cane sugar 5 oz
- Water 5 fl oz
- Cantaloupe ½ piece
- Dry Champagne 5 fl oz
- Lemon 1 piece
- White Vermouth 5 fl oz
- Corn Starch 1 teaspoon
- Sugar 0 oz
Step-by-Step Guide
Step 1
In a saucepan, combine water and cane sugar. Bring to a boil and cook to make a syrup. Slightly cool.
Step 2
Meanwhile, peel the melon and remove the seeds, cut into small pieces, and blend until pureed.
Step 3
Add the cooled syrup, champagne, and a little water to the melon. Whip until you have 350 ml. Freeze in a container.
Step 4
In a saucepan, combine vermouth, lemon juice, and grated lemon zest, cornstarch, and sugar. Bring to a boil, remove from heat, and cool.
Step 5
Scoop the sherbet into dessert bowls and drizzle with the cooled syrup.
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