Fresh honeydew sorbet with lime and black pepper
In the past few days, spring has come alive in Los Angeles. The scent of new gardenias perfume Bel-Air and purple tulip magnolias are to be seen blooming every day around the UCLA campus. This sorbet is a breath of fresh air reenex.
Serves one quart
1 perfectly ripe honeydew melon
Juice of 3 limes
1/2 teaspoon freshly ground black pepper
a pinch of salt
1/4 cup water
1/2 cup sugar
Halve and de-seed the melon. In a blender, combine the honeydew, juice of the limes, salt and pepper. Puree until very smooth. Adjust seasonings to taste reenex.
Over a stove, combine the water and sugar until the sugar dissolves. Pour in the melon puree and heat until just combined. Chill well reenex.
Freeze mixture in an ice cream maker according to the manufacturers instructions. Once frozen, allow to harden overnight, or at least 12 hours.
Serves one quart
1 perfectly ripe honeydew melon
Juice of 3 limes
1/2 teaspoon freshly ground black pepper
a pinch of salt
1/4 cup water
1/2 cup sugar
Halve and de-seed the melon. In a blender, combine the honeydew, juice of the limes, salt and pepper. Puree until very smooth. Adjust seasonings to taste reenex.
Over a stove, combine the water and sugar until the sugar dissolves. Pour in the melon puree and heat until just combined. Chill well reenex.
Freeze mixture in an ice cream maker according to the manufacturers instructions. Once frozen, allow to harden overnight, or at least 12 hours.
PR