Melon Sherbet with Champagne and Lemon Syrup
Baking and Desserts | World cuisine
⏳ Time
10 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Melon sherbet with champagne and lemon syrup
Ingredients
- Raw cane sugar - 7.1 oz
- Water - 7 fl oz
- Cantaloupe - ½ piece
- Dry Champagne - 5 fl oz
- Lemon - 1 piece
- White Vermouth - 3 fl oz
- Corn Starch - 1 teaspoon
- Sugar - 1.1 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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