I simply blitzed the ripe melon (various types) with a hand blender (or you could use a potato masher or fork) and froze it, stirring before it was fully frozen to break it up. If you prefer, you could add a sugar syrup but I found the ripe melon sweet enough. This set me thinking of other ways of freezing melon: the puréed fruit could be frozen in ice cube trays and added to drinks; chunks of fruit could be frozen and added to smoothies or sucked on while still frozen (they will become soggy if thawed).
Sometimes in the summer months, we get carried away buying colourful fresh fruit (or, if you're like me, get tempted by the local greengrocer's great deals on ripe fruit) but don't manage to eat it all before it over-ripens. So I have been thinking of new ways of using it and I have recently experimented with making some delicious, refreshing “granitas” or “sorbets” with melons.
I simply blitzed the ripe melon (various types) with a hand blender (or you could use a potato masher or fork) and froze it, stirring before it was fully frozen to break it up. If you prefer, you could add a sugar syrup but I found the ripe melon sweet enough. This set me thinking of other ways of freezing melon: the puréed fruit could be frozen in ice cube trays and added to drinks; chunks of fruit could be frozen and added to smoothies or sucked on while still frozen (they will become soggy if thawed).
0 Comments
Leave a Reply. |
Archives
July 2017
Categories |