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Grilled peaches with fresh melon sorbet

June 29th, 2015

Grilled peaches with fresh melon sorbet

This weekend you will definitly need something to cool you down! Why dont you try this delicious recipe with fresh peaches and melon.

If you dont feel like doing the hassle of shopping, you can also order our BBQ for next week, which also contains this delicious melon sorbet recipe!

Enjoy!

 

Ingredients:

This recipe is for 8 persons

For the grilled peaches:

  • 8 ripe peaches
  • Honey
  • Fresh or dried thyme
  • Fresh mint leaves for decoration

 

For the melon sorbet:

  • 2 ripe honeydew melons
  • 150g raw cane sugar
  • 150ml water
  • 2 limes
  • 3 lavendar stalks
  • Grappa (optional)
  • Some icing sugar (optional)

 

How to do:

  1. Halve the melons and scoop out the seeds with a spoon. Cut the melon into wedges and cut off the peel. Cut the flesh into cubes. Grate the lime zest and squeeze out the juice afterwards.

  2. Add water and sugar to a pot and bring to a boil. Let simmer for 3 min. and fold in melon pieces. Cook for another 2 min. Remove from the stove and leave to cool down a bit. Add lime juice and transfer the mixture to a blender or food processor. Pulse until smooth. Add grappa and check the taste. Add some more icing sugar if necessary.

  3. Transfer the mixture to a container and whisk it every 30 min. with a fork. Freeze for min. 4 hours. Pick the lavender leaves and fold into the sorbet after 2 hours of freezing.

  4. Wash and pit the peaches. Grill the peaches for 3-4 min. on the hot BBQ. Set aside on a plate, cut side up, drizzle with honey and sprinkle with some thyme.

  5. Arrange the peaches on plates. Heat a scooper or a large spoon in some hot water. Scoop the sorbet into round and nice scoops and place next to the peach. Decorate with some fresh mint leaves.

TIP: For added fun, you can freeze some of the ice mixture (without the lavendar) in popsicles for the kids!

 

Download recipe
270 min.73 kcal.6 pers.

Ingredients

  • Peaches6  pcs
  • Honeydew melon1  pcs
  • A bunch of mint1  pcs
  • Lime2  pcs
  • Raw cane sugar75  g
  • Lavender stalks2  pcs

Good to have at home

  • Water75 ml
  • Grappa20 ml
  • Some Icing sugar (optional)
  • Dried thyme1 pinch
  • Honey1 dash

How to do:

  • Preparation

    Halve the melon and scoop out the seeds with a spoon. Cut the melon into wedges and cut off the peel. Cut the flesh into cubes. Grate the lime zest and squeeze out the juice afterwards.

  • Fruit sorbet

    Add water and sugar to a pot and bring to a boil. Let simmer for 3 min. and fold in melon pieces. Cook for another 2 min. Remove from the stove and leave to cool down a bit. Add lime juice and transfer the mixture to a blender or food processor. Pulse until smooth. Add grappa and check the taste. Add some more icing sugar if necessary.

  • Freezing process

    Transfer the mixture to a container and whisk it every 30 min. with a fork. Freeze for min. 4 hours. Pick the lavender leaves and fold into the sorbet after 2 hours of freezing.

  • Grilled peaches

    Wash and pit the peaches. Grill the peaches for 3-4 min. on the hot BBQ. Set aside on a plate, cut side up, drizzle with honey and sprinkle with some thyme.

  • Serving

    Arrange the peaches on plates. Heat a scooper or a large spoon in some hot water. Scoop the sorbet into round and nice scoops and place next to the peach. Decorate with some fresh mint leaves.