Melon sorbet with liquorice sauce

Ingredients for Melon sorbet with liquorice sauce

Instructions for Melon sorbet with liquorice sauce

To prepare the Melon sorbet with liquorice sauce recipe, please follow these instructions:

Start with sugar sirup in good time. Bring sugar and water to a boil and let it cook for a few minutes. Cool it and style it the fridge for the ice to be touched.

Mix the melon, lemon juice and syrup and stir it in an ice cream maker.

Mix orange juice, cane sugar and licorice and bring to the boil. Boil it for it has consistency as thin syrup. SI if applicable. non-dissolved licorice from and let it cool completely.

Server melon sorbeten in cold bowls with liquorice sauce over.

Tips:
Licorice pastilles of licorice among other available at the pharmacy.

Pureed melon do you get by running the melon flesh in a food processor or press it through a trådsigte.

It is a good idea to cook a large quantity of syrup and store it in a large jam jars in the refrigerator. It stops fine 3-4 weeks.

Sorbet without the IceMaker: cut the melon into cubes, spread it on a clean baking sheet and place in the freezer for melon is frozen. Style sugar bed sheet in freezer about 1 hour before sorbeten to be made. Chop the frozen melon finely in a food processor. Pour the cold syrup over and run to the ice has an even consistency. Is it too thin, made it in the freezer to have gotten a thicker consistency.