Melon Sorbet with Lime Cream
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 4 h. 50 min.
Ready in
Calories:
1672
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,672 cal. | (80 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 76 g | (66 %) | ||
| Carbohydrates | 197 g | (131 %) | ||
| Sugar added | 190 g | (760 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 3 μg | (5 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 2.3 mg | (209 %) | ||
| Niacin | 12.2 mg | (102 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 11.9 mg | (198 %) | ||
| Biotin | 55.6 μg | (124 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 93 mg | (98 %) | ||
| Potassium | 2,450 mg | (61 %) | ||
| Calcium | 1,391 mg | (139 %) | ||
| Magnesium | 216 mg | (72 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 43.7 g | |||
| Uric acid | 124 mg | |||
| Cholesterol | 192 mg | |||
| Complete sugar | 237 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 100 grams sugar
- 500 grams Watermelon
- 2 Tbsps lemon juice
- 1 tsp Tequila
- 400 milliliters sugared condensed milk
- 1 Lime (juiced and zested)
- 100 milliliters Whipped cream
- 1 Lime (for garnishing)
Preparation steps
1.
Combine sugar with 100 ml (approximately 1/2 cup) of water, bring to a boil and cook for about 1 minute, remove from heat and let cool. Cut watermelon pulp into small cubes and puree in blender. Combine syrup, lemon juice and tequila. Combine with watermelon puree and place into a metal tray. Freeze for 4 hours, stirring every 30 minutes.
2.
Whisk condensed milk with lime juice and zest. Beat cream until stiff and carefully fold into cream. Spread onto frozen melon sorbet and freeze again. Cut lime into quarters and place on melon sorbet. Dip a knife in warm water and cut about 24 pieces. Serve.
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