Best Strawberry Melon Ginger Sundaes Recipes

STRAWBERRY MELON FIZZ

Strawberry Melon Fizz image

Experimenting in the kitchen is fun for me. That's how I came up with this recipe-I adapted it from recipes I got from friends for a melon ball basket and for a sparkling beverage. -Teresa Messick, Montgomery, Alabama

Provided by Taste of Home

Time 30m

Yield 10 servings.

Number Of Ingredients 7

Ingredients

2 cups sugar
1 cup water
5 fresh mint sprigs
1 quart fresh strawberries, halved
2 cups cubed honeydew
1-3/4 cups cubed cantaloupe
Ginger ale or sparkling white grape juice

Steps:

In a large saucepan, combine the sugar, water and mint; bring to a boil. Reduce heat; simmer 10 minutes. Remove from the heat; allow to cool completely. Discard mint. , Combine strawberries and melon. Just before serving, fill tall glasses with fruit and drizzle each with 1 tablespoon syrup. Add ginger ale to each glass.

Nutrition Facts : Calories 194 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 49g carbohydrate (46g sugars, Fiber 2g fiber), Protein 1g protein.

LEMON AND STRAWBERRY SUNDAES

Lemon and Strawberry Sundaes image

Provided by Giada De Laurentiis

Categories dessert

Time 2h35m

Yield 6 servings

Number Of Ingredients 15

Ingredients

1/2 cup (1 stick) unsalted butter, at room temperature, plus more for buttering the pan
1 cup part-skim ricotta, at room temperature
1 cup sugar
3 large eggs, at room temperature
3 teaspoons lemon zest (from 3 lemons) plus 1/4 cup freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 quart strawberries, hulled and diced
Pinch kosher salt
4 tablespoons sugar
1/2 cup heavy cream, chilled
1/2 teaspoon pure vanilla extract
1 pint vanilla or strawberry ice cream

Steps:

For the cake: Preheat the oven to 350 degrees F. Butter a 9-by-5-inch metal loaf pan and line the bottom and sides with a strip of parchment paper.
Add the butter, ricotta and sugar to a large bowl. Beat the mixture with a hand-held mixer on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the eggs, lemon zest, lemon juice and vanilla extract and beat to combine. Add the flour, baking powder and salt. Fold the ingredients together with a rubber spatula until just combined. (Do not overmix.) Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes. Remove to a rack to cool for 1 hour.
For the assembly: Meanwhile, combine the berries, salt and 2 tablespoons sugar in a small bowl. Toss well with a fork to combine, mashing the berries slightly with the back of the fork. Allow to sit at room temperature for 10 minutes. Whisk together the heavy cream, vanilla extract and remaining 2 tablespoons sugar in a separate bowl until soft peaks form.
Dice 6 slices of lemon loaf, then divide evenly among 6 bowls or glasses. Top each serving with some of the strawberry sauce, followed by a scoop of ice cream and a dollop of whipped cream.