Digestive, Refreshing, Non-Fattening
The Sorbet of Melon, Ginger, and Lime
The Sorbet has an interesting history that originated from Sharbat or Sharab, which was (and means) drinks in the Middle-East. The Sharbats were made of dried fruits, flowers, water, and sugar. They are still seen in some village households in Lebanon.
By the 17th century, the Sharbat made its way to Europe with the Ottoman Empire. The name turned to Sorbetto in Italy when the Italians recreated it into a frozen juice of fresh fruits. The Sorbetto then entered France, and became known as Sorbet.
The particularity of the Sorbet, which differs from the ice cream and the smoothie, is that it is light and digestive.
In top fancy restaurants in Lebanon, you may get to experience the serving of the Lemon or Lime Sorbet in between dishes during lunch or dinner. That is also observed in top Gourmet Restaurants in France. The reason is to afford the guests a refined moment of digestion to best enjoy the next course. It is usually one scoop of sorbet. You might want to try the ritual. 🙂
The delicacy of this digestive fanciness is not really due to the amount of work allocated to its preparation. The recipe is really the simplest one can get. It is mainly in the process of freezing the juice in phases, which is long.
An ice-cream maker is not required for this recipe. However, if you possess one at home, go ahead and use it, following the instructions of the manufacturer. Otherwise, keep going, following mine here.
This recipe has 4 ingredients only and serves 4 portions.
May you enjoy it 🙂
Lime Melon Sorbet with Ginger
If you don't have an ice-cream maker, this recipe will require alternating freezing times of 2 hours each time. (About 6 hours.)
- 450 gr Green Melon in pieces
- 2 Fresh Limes juiced
- 1 tbsp Fresh Ginger peeled, and finely grated
- 150 gr Powder Sugar
- Freezable Container
Add the ingredients in the blender and run them into a homogeneous texture.
Transfer the creamy juice into a freezable container, and leave it to freeze for 2h to 3h. A frost will form on the surface.
Remove back into the blender, or a mixer, and run it until you obtain a smooth texture. Place it back in the freezer for 2 hours.
Repeat the process two more times to get a sleek texture. Leave it in the freezer to solidify.
Remove from the freezer 10 minutes only before serving. With an ice-cream scoop or similar, divide the Sorbet into four bowls of glass.
Enjoy it as is or with biscuits of your liking.