Melon Sorbet With Watermelon and Cantaloupe

Sorbet, a popular frozen delicacy can be traced back to 3000 B.C. It is believed that Asian culture discovered sorbet in the form of crushed ice and flavoring (fresh fruits).

Historians believed that Italian explorer Marco Polo rediscovered sorbet and brought back with him the techniques of making sorbet to Italy.

By the 16th century crushed ice with fruits was sold in public squares throughout Italy, spreading the trend. Eventually becoming popular throughout all socio-economic
strata and continued spreading throughout Western Europe over the next century.

A non-fat or low fat alternative to ice cream it is dense and flavourful. It’s often confused with Italian Granita which is denser and has noticeable large crystals.

Sorbet is derived from the Arabic word sharbat (fragrant blended fruit drink). The English word sherbet is a Turkish word that entered England in the early 17th
century.

For the Americans sorbet and sherbet refers to two different food items. Sherbet is a frozen dairy product with minimum butter-fat content whereas sorbet is a nondairy product.

The British refers sherbet as a fizzy powder used in confectionery.

In Central and Western Asia, sherbet is solid but not an ice-cream.

This sorbet is becoming popular and a freezer staple nowadays. The reason being easy to prepare, fat-free and low in calories unlike other frozen desserts.Perfect for
weight-watchers too!

With watermelons and cantaloupes in season, the following fruit sorbet is perfect as a frozen dessert to be scooped out and relished post brunch or summer cookout.

Watermelons contain water along with vitamins- A, B6, C and Lycopene often found in red and fleshy fruits.

Cantaloupe are an excellent source of vitamins- A (Carotenoids)and C. It’s also a good source of Potassium and Dietary fiber, vitamins-B1, B3 (Niacin), B6, Folate,
Copper, and Magnesium.

A sweet Melon Sorbet With Watermelon and Cantaloupe made with only 4 ingredients, you’ll definitely crave for more this hot summer. Super easy and simple to make. Prefect to say bye to the hot summer days with.

Let your hot oven rest for sometime to grab and enjoy this refreshing sorbet. The best part is it only require 4 basic ingredients!

A no ice cream maker sorbet with only a freezer-friendly container and your blender. Only 4 ingredients for this smooth and sweet sorbet- slices of fresh watermelon,
fresh cantaloupe slices, fresh lemon juice, sugar.

Puree all the ingredients in your blender. Pour into a freezer safe container. Freeze. Once the sorbet begins to freeze you need to stir it once and then once more before
serving put into the blender jar and blend until smooth in consistency.

Water Melon and Cantaloupe Sorbet

Ingredients

2 1/2 cup Watermelon, seeded and chopped
2 1/2 cup Cantaloupe, seeded and chopped
1 Tbsp fresh lemon juice
1 Tbsp Sugar (1/4 tsp Stevia powder or 6-9 drops liquid concentrate)

Method

1.In the blender combine the melon and cantaloupe slices, lemon juice, sugar. Blend until smooth in consistency.

2.Pour the mixture into a rectangle loaf tin or container. Cling wrap or cover for an hour or until the edges starts freezing, stir.

3.Remove from the freezer 10 minutes before serving the sorbet.Then pop into the blender and run for two to three pulses or until smooth in consistency. Garnish with
some watermelon slices and serve immediately.

Note: For this simple sorbet recipe get a ripe and sweet watermelon to whip up a refreshing summer cooler.

You can even freeze both the melons overnight and churn them to a smooth sorbet with the remaining ingredients in a blender just before serving fresh.

For our 40th #foodiemonday #Bloghop theme #summercoolers here goes my Melon Sorbet with Watermelon and Cantaloupe with a zesty lemony edge to balance the sweetness of the melons.