Best Frozen Melon With Crushed Raspberries And Lime Recipes

MELON WITH RASPBERRY SAUCE

Melon with Raspberry Sauce image

Refreshing melon slices fanned out in a pretty pool of raspberry sauce create a light but elegant ending to any special-occasion meal.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

2-2/3 cups unsweetened raspberries
3 tablespoons honey
1 teaspoon lemon juice
1/2 teaspoon minced fresh gingerroot
1/2 large cantaloupe
1/2 medium honeydew melon

Steps:

Set aside a few raspberries for garnish. Place the remaining berries in a blender or food processor; cover and process until pureed. Add the honey, lemon juice and ginger; cover and process. Strain and discard seeds; set sauce aside., Cut the cantaloupe and honeydew into three wedges; cut each wedge widthwise in half. Remove seeds and rind. With a knife, slice each piece of melon lengthwise toward narrow end without cutting completely to the end. Open into a fan shape., On each dessert plate, place 2 tablespoons of raspberry sauce and a cantaloupe fan and honeydew fan. Garnish with reserved raspberries.

Nutrition Facts : Calories 130 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 19mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges

FROZEN MELON WITH CRUSHED RASPBERRIES AND LIME

Frozen Melon With Crushed Raspberries and Lime image

Inspired by packed cups of Italian ice, this frozen melon dessert is the best way to enjoy melon (besides eating it fresh). Be sure to season it with enough citrus juice to give some dimension to the melon, which tends to read as simply sweet. Frozen melon can be made two weeks ahead, either scraped or unscraped. (If scraped, store in a resealable plastic container and re-fluff before serving.)

Provided by Alison Roman

Categories ice creams and sorbets, ice dishes, dessert

Time 4h15m

Yield 6 servings

Number Of Ingredients 7

Ingredients

4 cups/640 grams cut melon, such as cantaloupe, watermelon or charentais, or a mixture (buy it precut, or remove the rind of a whole melon and cut into 2-inch chunks to get 4 cups)
1/2 cup/120 milliliters fresh lime juice, plus more as needed
2 tablespoons granulated sugar, plus more as needed
6 ounces/90 grams raspberries
1 tablespoon finely grated lime zest
Sumac (optional)
Flaky sea salt (optional)

Steps:

Blend melon in a food processor or blender until completely smooth; you should have about 4 cups purée. Transfer to a 9-by-4-inch loaf pan (or a shallow baking dish, if you have space for it in your freezer).
Add 1/2 cup lime juice and 2 tablespoons sugar and stir to blend; season with more lime juice and sugar, as needed. The mixture should be fairly tart and sweet. (The sweetness dulls once the mixture is frozen, so stay on the sweeter side now.) Place in freezer and let freeze until completely solid, anywhere from 2 to 4 hours, depending on your freezer.
Once the mixture is frozen, use a spoon or fork to scrape the frozen melon into a fluffy pile of ice. If it becomes soft or melty when scraping, place it in the freezer until it's solid enough to scrape again.
If serving immediately, lightly pack some of the ice into serving glasses or bowls. (If not, transfer the ice to a resealable container and freeze until ready to serve. The frozen melon can be prepared up to 2 weeks ahead; if scraped, it might need a little re-fluffing before serving.) Top each serving with raspberries and use a spoon or fork to crush them into the ice. Top with more ice, followed by a bit of lime zest, and then a little sumac and flaky salt, if using.