Tuesday, September 11, 2012

yellow moon and stars

I LOVE the name of this melon (yellow moon and stars, notice the big 'moon' circles and the constellation of 'stars' all over?!) ... and it's delicious to boot.
This week's recipe is melon sherbet... I think it's a good transition from summer into fall: the summer taste of melon and the frozen feeling of fall (we got a light frost last night!). With warm days and cool nights, it's the perfect treat!

Tip Top Melon Sherbet from 101cookbooks

1 pound of juicy, extra-ripe, orange-fleshed melon
1/4 cup mild flavored honey (needs to be fluid, and you might use a bit less depending on the sweetness of the melon)
1/2 cup organic whole milk
generous pinch of salt

Cut the melon flesh from its rind into a medium bowl and puree with a hand blender. You will need 2 cups of puree.
Add the milk, and salt. Now you want to sweeten to taste. If your honey is in a solid or crystallized state you need to dunk the jar in a bowl of warm water until it is liquid again. This way it will mix easily with the rest of the ingredients. Start by blending in 2T. of the honey and taste. If you think the mixture needs to be sweeter, add more honey. Keep in mind you want the honey to bring out and complement the flavor of the melon, not overpower it.
Pour into an ice-cream maker, and freeze according to the manufacturer's instructions.

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