Email to Buny      

Sorbet Dessert

Source of Recipe

SheHuffer


Recipe Introduction

"A nice little dessert in honor of my bunk-mates in Poppy Seed Platoon. This is elegant enough to serve to company after a fancy dinner. For a really fancy touch...add a sprig of mint or a curl of lime peel on top "

List of Ingredients

Sorbet
1 Large Cantaloupe
1/2 cup Fresh Pineapple
6 Strawberries, diced into small pieces
1/4 tsp Poppy Seeds
1/2 cup Splenda
1 cup water
2 tsp lemon juice

Sauce
3 Green Kiwis
1/4 cup Splenda
2/3 cup water
1/4 tsp Poppy Seeds
Arrowroot to thicken


Recipe

Sorbet
1. Boil sugar and water, without stirring, till it starts boiling. Reduce heat, simmer for 5 minutes. Remove from heat, allow to cool to room temperature.

2. In blender or food processor, process pineapple until just to “crushed” stage. Remove from blender and set aside.

3. Peel and cut cantaloupe into chunks, removing all seeds. Save the inner juice in hollow if possible, adding to chunks.

4. Run in blender with lemon juice to form a smooth pulp. Add cooled sugar syrup, and process another second or two.

5. Add reserved pineapple, pulse ONLY until combined with cantaloupe mixture.

6. Remove from blender and mix in strawberry pieces.

7. Pour into ice cream freezer and process OR pour mixture into container, cover and place in freezer, till softly set. Remove from freezer, beat till smooth, but do not allow to melt. Return to container, refreeze. Beat again, and return to freezer, till well set.

8. Portion out sorbet into individual 1/2 cup servings and return to freezer until ready to serve.

Sauce
1. Process peeled kiwis in blender until liquefied.
2. Add processed kiwis, water and Splenda in saucepan and bring to boil.
3. Add arrowroot and mix until desired consistency is reached (should look like a glaze).
4. Remove from heat and stir in poppy seeds.
5. Pour sauce over thoroughly frozen sorbet.