Iced Melon with Cookies
(0 votes)
(0 votes)
Health Score:
42 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 4 h. 15 min.
Ready in
Calories:
520
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 520 cal. | (25 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 33 g | (132 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin K | 11.5 μg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 4.1 mg | (68 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 320 mg | (8 %) | ||
| Calcium | 32 mg | (3 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 54 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- 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
- ⅞ cup water
- For the biscuits
- ⅔ 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
Preparation steps
1.
Preheat the oven to 170°C (150 fan) | 325°F | gas 3 and line a couple of baking trays with greaseproof paper.
2.
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.
3.
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.
4.
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.
5.
Place the melon in a food processor and blitz with a pinch of salt and the lemon juice until smooth.
6.
Transfer to a bowl and reserve to one side.
7.
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.
8.
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.
9.
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.
