Iced Melon with Cookies
(0 votes)
(0 votes)
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)
(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 %) |
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
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 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
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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