Orange & rockmelon sorbet

    3 hours 15 minutes

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

    1 person made this

    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

    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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