Icy Strawberries and Melon
A cool and refreshing dessert, cantaloupe and strawberry sorbet served with melon balls atop a strawberry cream sauce.
2/3 cup granulated sugar
2/3 cup water
1 1/2 pint baskets fresh California strawberries
1 1/2 cups cantaloupe cubes
2 tablespoons creme de cassis (black currant liqueur; optional)
Strawberry Cream Sauce:
1/2 basket strawberries
1/4 cup whipping cream
1 tablespoon powdered sugar
1 1/2 cups cantaloupe and/or honeydew melon balls
Mint sprigs for garnish
- For Sorbet: In small saucepan, stir sugar and water over medium heat to dissolve sugar. Bring to boiling; reduce heat and simmer 5 minutes. Cool to room temperature.
- Stem 1 basket of the strawberries and purée in container of electric blender with the cantaloupe cubes, lemon juice and creme de cassis. Stir in cooled 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.
- For Strawberry Cream Sauce: Stem strawberries and purée in container of electric blender. Stir in whipping cream and powdered sugar.
- 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 melon balls, small scoops of strawberry cantaloupe ice and the remaining strawberries, dividing equally. Garnish with mint sprigs.
Makes 8 servings.
Recipe provided courtesy of California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved. Used with permission.