Orange & rockmelon sorbet

Orange & rockmelon sorbet

5saves
3hours15min


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These delicious fruits provide plenty of vitamin C. Orange-fleshed melons supply beta-carotene; watermelon has lycopene, another carotenoid.

Janet Mitchell

Ingredients
Serves: 4 

  • 4 cups rockmelon cubes
  • 3/4 cup buttermilk
  • 1/3 cup maple syrup
  • 1/4 cup orange juice
  • 1/3 cup sugar
  • 1 teaspoon grated orange zest

Directions
Preparation:30min  ›  Cook:2hours  ›  Extra time:45min  ›  Ready in:3hours15min 

  1. Purée the rockmelon in a food processor. Transfer to a bowl and stir in the buttermilk, maple syrup, orange juice, sugar and orange zest. Combine well.
  2. Freeze in an ice cream machine or place in a 23x33x5 cm cake tin and freeze for 2 to 3 hours or until almost frozen. Cut into chunks and process in a food processor until smooth. If not serving right away, refreeze, but let soften in the refrigerator for 30 minutes before serving.

Did you know?

Rockmelons, also known as cantaloupes, have a particularly high vitamin A content (converted from beta-carotene), which is of major importance to the health of your eyes.

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