Iced Melon with Cookies

Name: Iced Melon with Cookies
Total time: 4 h 15 min
Yield: 6
Ingredients: 1 small Watermelon (skin removed, de-seeded and flesh roughly chopped); 1 pinch salt; 1 teaspoon lemon juice; 0.5 cup superfine caster sugar; 0.875 cup water; 0.667 cup Margarine (softened); 0.333 cup superfine caster sugar (plus extra for sprinkling); 1.333 cups All purpose flour (sifted, plus extra for dusting); 0.5 teaspoon baking soda; 0.5 teaspoon vanilla extract

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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

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	403 kcal	(19 %)
Protein	3.16 g	(3 %)
Fat	19.91 g	(17 %)
Carbohydrates	52.82 g	(35 %)
Sugar added	27.93 g	(112 %)
Roughage	0.19 g	(1 %)

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more nutritional values

Vitamin A	205.04 mg	(25,630 %)
Vitamin D	0 μg	(0 %)
Vitamin E	0.09 mg	(1 %)
Vitamin B₁	0.23 mg	(23 %)
Vitamin B₂	0.15 mg	(14 %)
Niacin	2.37 mg	(20 %)
Vitamin B₆	0.03 mg	(2 %)
Folate	52.25 μg	(17 %)
Pantothenic acid	0.23 mg	(4 %)
Biotin	0.76 μg	(2 %)
Vitamin B₁₂	0 μg	(0 %)
Vitamin C	4.16 mg	(4 %)
Potassium	85.08 mg	(2 %)
Calcium	9.1 mg	(1 %)
Magnesium	11.27 mg	(4 %)
Iron	1.42 mg	(9 %)
Zinc	0.25 mg	(3 %)
Saturated fatty acids	3.61 g
Cholesterol	0 mg

Author of this recipe:

EAT SMARTER

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How healthy are the main ingredients?

Watermelon

Ingredients

for

servings

For the sorbet: 1
small Watermelon (skin removed, de-seeded and flesh roughly chopped); 1 pinch
salt; 1 teaspoon
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 teaspoon
baking soda; ½ teaspoon
vanilla extract

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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.