Icy Strawberries and Melon
Recipe Description
Yield: 8 servingIngredients
- ? cup granulated sugar|sugar
- ? cup water
- 1½ pint baskets fresh California strawberries
- 1½ cups cantaloupe cubes
- 2 tablespoons crème de cassis (black currant liqueur), optional
- #Strawberry cream sauce|Strawberry cream sauce (recipe follows)
- 1½ cups cantaloupe and/or honeydew melon balls
- mint sprigs ==
- ½ basket strawberries
- ¼ cup light whipping cream|whipping cream
- 1 tablespoon powdered sugar
- In small saucepan, stir granulated sugar|sugar and water over medium heat to dissolve granulated sugar|sugar.
- Bring to boiling; reduce heat and simmer 5 minutes.
- Cool to room temperature.
- Stem 1 basket of the strawberries and puree in container of electric blender with the cantaloupe cubes, lemon juice and crème de cassis.
- Stir in cooled granulated sugar|sugar mixture.
- Pour into shallow bowl and freeze until mixture is firm about 1 inch around edge.
- Break up with spoon and beat until almost smooth.
- Cover and freeze several hours until firm.
- To serve, set aside strawberry cantaloupe ice at room temperature 20 minutes.
- Spoon 2 tablespoons strawberry cream sauce each into 8 shallow serving dishes.
- Top with balls, small scoops of strawberry cantaloupe ice and the remaining strawberries, dividing equally.
- Garnish with mint sprigs. ==
- Stem strawberries and purée in container of electric blender.
- Stir in light whipping cream|whipping cream and powdered sugar.
This article uses material from the "Icy Strawberries and Melon" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License