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Melons are currently in full swing, so seize the opportunity to use it as much as you can. This sorbet is quick to do if you have a cantaloupe melon (orange on the inside). If you have two small melons, you can cut in half, use the inside to make the sorbet and use the shells to serve the sorbet in instead of a bowl. Place in the freezer to harden and keep the shape.

Il-bettiegħ bħalissa huwa fl-aqwa tiegħu, għalhekk naħtfu l-opportunità biex nużawh kemm nistgħu. Dan is-sorbet tista’ tagħmlu malajr jekk għandek xi bettieħa cantaloupe (mill-oranġjo), għax kulma jkollok bżonn aktar huma l-ilma u z-zokkor. Jekk għandek żewġ bettiħat żgħar tista’ taqsamhom min-nofs, tneħħilhom il-laħam biex tagħmel is-sorbet u terfa’ l-qxur biex isservi fihom minflok skutella. Poġġihom fil-friża biex jibbiesu u jżommu l-forma.

INGREDIENTS (INGREDJENTI) 

  • 600 g melon, peeled and sliced (600 g bettieħ, imqaxxar u mqatta’)
  • 150 ml of air (150 ml ilma)
  • 150 g sugar (150 g zokkor)

HOW TO PREPARE: 

  • Put the water and sugar over moderate fire and stir until sugar dissolves. Poġġi l-ilma u z-zokkor f’kazzola fuq nar moderat u ħawwad sakemm jinħall iz-zokkor.
  • Place ¾ of the melon in a blender and grind everything with the syrup. Poġġi ¾ mill-bettieħ fi blender max-xropp u itħan kollox.
  • Cut the rest of the melon into very small pieces and put in a container suitable to put in the freezer. Qatta’ l-kumplament tal-bettieħ f’biċċiet żgħar ħafna u poġġih f’reċipjent tal-friża.
  • Pour the mixture into the container, and stir it. Ferra’ fuqu t-taħlita mitħuna u ħawwad ftit. 
  • Cover the container and freeze for 3 hours. Għatti r-reċipjent u ffriża għal 3 sigħat.
  • Stir the sorbet every 45 minutes or an hour while in the freezer so as not to harden up too much. Oħroġ u ħawwad is-sorbet b’mgħarfa  kull 45 minuta jew siegħa waqt li jkun qed jiffriża biex ma jibbiesx ħafna.
  • Serve in shells and decorate with leaves of fresh mint. Servi fil-qxur u żejjen bil-weraq tan-nagħniegħ frisk.
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