Honeydew Ice
Source of Recipe
Cook Now, Serve Later
List of Ingredients
1 envelope unflavored gelatin
3 tablespoons cold water
1 small honeydew melon (5" diameter) - peel, seed and coarse chop
1/4 cup honey
1 1/2 tablespoons lime juice, or to taste Recipe
In small saucepan, soften gelatin in cold water for about 5 minutes. Set over low heat and stir until dissolved, about 3 minutes. In food processor or electric blender, puree the melon in batches, then transfer to medium bowl. Stir in gelatin, honey and lime juice until well mixed. Pour the mixture into a nonaluminum, 9" baking dish, cover tightly with plastic wrap, and freeze until firm - 2 to 4 hours. In electric blender or food processor, puree the ice in batches until smooth but not liquefied; refreeze. Will keep for up to 3 days in freezer. Makes 1 pint.
For Watermelon Ice: Follow directions as above, substituting flesh of 3 pounds of watermelon, seeded and coarsely chopped, for the honeydew melon, and 1/2 c. light corn syrup (or to taste) for the honey, and 2 tbl. lemon juice for the lime juice. Makes 1 1/2 pints.
For Cantaloupe Ice: Follow directions for Honeydew Ice, substituting 1/4 c. orange juice and the flesh of 2 1/2 pounds of cantaloupe, seeded and coarsely chopped, for the honeydew, and 1 tbl. lemon juice for the lime juice. Add 2 teaspoons finely grated orange rind. Makes about 1 pint.
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