Iced Melon with Cookies

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Iced Melon with Cookies
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 4 h. 15 min.
Ready in
Calories:
403
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie403 kcal(19 %)
Protein3.16 g(3 %)
Fat19.91 g(17 %)
Carbohydrates52.82 g(35 %)
Sugar added27.93 g(112 %)
Roughage0.19 g(1 %)
Vitamin A205.04 mg(25,630 %)
Vitamin D0 μg(0 %)
Vitamin E0.09 mg(1 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.15 mg(14 %)
Niacin2.37 mg(20 %)
Vitamin B₆0.03 mg(2 %)
Folate52.25 μg(17 %)
Pantothenic acid0.23 mg(4 %)
Biotin0.76 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C4.16 mg(4 %)
Potassium85.08 mg(2 %)
Calcium9.1 mg(1 %)
Magnesium11.27 mg(4 %)
Iron1.42 mg(9 %)
Zinc0.25 mg(3 %)
Saturated fatty acids3.61 g
Cholesterol0 mg
Author of this recipe:
How healthy are the main ingredients?
Watermelon

Ingredients

for
6
For the sorbet
1
small Watermelon (skin removed, de-seeded and flesh roughly chopped)
1 pinch
1 teaspoon
½ cup
superfine caster sugar
cup
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 teaspoon
½ teaspoon

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.
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