Iced Melon with Cookies

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Iced Melon with Cookies
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Health Score:
42 / 100
1 hr 15 min.
ready in 4 h. 15 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie520 cal.(25 %)
Protein5 g(5 %)
Fat22 g(19 %)
Carbohydrates75 g(50 %)
Sugar added33 g(132 %)
Roughage1.6 g(5 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.7 μg(4 %)
Vitamin E0.2 mg(2 %)
Vitamin K11.5 μg(19 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.5 mg(13 %)
Vitamin B₆0.2 mg(14 %)
Folate18 μg(6 %)
Pantothenic acid4.1 mg(68 %)
Biotin10.3 μg(23 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C15 mg(16 %)
Potassium320 mg(8 %)
Calcium32 mg(3 %)
Magnesium32 mg(11 %)
Iron1 mg(7 %)
Iodine3 μg(2 %)
Zinc0.5 mg(6 %)
Saturated fatty acids8.3 g
Uric acid62 mg
Cholesterol2 mg
Complete sugar54 g


For the sorbet
1 small Watermelon (skin removed, de-seeded and flesh roughly chopped)
1 pinch salt
1 tsp lemon juice
½ cup superfine caster sugar
cup water
For the biscuits
cup Margarine (softened)
0.333 cup superfine caster sugar (plus extra for sprinkling)
1.333 cups all-purpose flour (sifted, plus extra for dusting)
½ tsp baking soda
½ tsp vanilla extract
How healthy are the main ingredients?

Preparation steps

Preheat the oven to 170°C (150 fan) | 325°F | gas 3 and line a couple of baking trays with greaseproof paper.
Make the biscuit dough by creaming together the margarine and sugar until pale and fluffy using a handheld electric whisk. Beat in the flour, bicarbonate of soda and vanilla extract and knead this dough lightly for 5 minutes.
Roll the dough out on a lightly floured surface to 1cm thickness and cut into round biscuit shapes using a 5cm round cookie cutter. Arrange on the baking trays spaced apart and punch out a small hole in their centres.
Bake for 15-20 minutes until set and lightly golden. Remove from the oven and dust immediately with caster sugar. Let them cool on the baking tray for a few minutes before moving to a wire rack to cool completely. Store the biscuits in an airtight container once cool.
Place the melon in a food processor and blitz with a pinch of salt and the lemon juice until smooth.
Transfer to a bowl and reserve to one side.
Heat together the water and the caster sugar in a saucepan over a medium heat. Simmer for 5 minutes until the sugar has dissolved and the syrup has reduced a little. Remove from the heat and allow to cool completely before combining with the melon puree.
Churn in an ice cream maker according to the manufacturer's instructions; once the sorbet is smooth, soft and starting to set, spoon into a freezable container and freeze for at least 2-3 hours until set.
When you are ready to serve the sorbet, remove it from the freezer a few minutes beforehand. Use a warm, damp ice cream scoop to make even balls of the sorbet. Spoon into highball glasses and serve with the biscuits on the side.