Icy Strawberries and Melon

Recipe Description

Yield: 8 serving

Ingredients

  • ? 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

Directions

  1. In small saucepan, stir granulated sugar|sugar and water over medium heat to dissolve granulated sugar|sugar.
  2. Bring to boiling; reduce heat and simmer 5 minutes.
  3. Cool to room temperature.
  4. Stem 1 basket of the strawberries and puree in container of electric blender with the cantaloupe cubes, lemon juice and crème de cassis.
  5. Stir in cooled granulated sugar|sugar mixture.
  6. Pour into shallow bowl and freeze until mixture is firm about 1 inch around edge.
  7. Break up with spoon and beat until almost smooth.
  8. Cover and freeze several hours until firm.
  9. To serve, set aside strawberry cantaloupe ice at room temperature 20 minutes.
  10. Spoon 2 tablespoons strawberry cream sauce each into 8 shallow serving dishes.
  11. Top with balls, small scoops of strawberry cantaloupe ice and the remaining strawberries, dividing equally.
  12. Garnish with mint sprigs.
  13. ==
  14. Stem strawberries and purée in container of electric blender.
  15. 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