Melon and Pineapple Sorbet

Sorbet or sorbet, its main ingredients are fruit juice, fruit puree, water and sugar. It can be made with any fruit. Fruit liqueurs, wine or cold sherbets that you use for flavoring can be used.

A delicious alternative to ice cream, it is also served before the main course to neutralize the palate.

The biggest difference of sorbet from ice cream is that it does not contain any thickener and its texture is crystallized.

When I was making the melon and pineapple sorbet, I did not need to add water because the fruits left a lot of water. If less water comes out of your fruits, you can add up to 1 glass of water.

In addition, you can prepare a practical syrup by boiling water and sugar together to dissolve the sugar you will add to the sorbet.

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Ingredients for Melon and Pineapple Sorbet Recipe

• 350 g melon
• 350 g pineapple
• 1 tea glass of granulated sugar

How to Make Melon and Pineapple Sorbet Recipe?

1. Separate the melon and pineapple and cut into cubes.
2. Add 1 tea glass of granulated sugar to the fruits you have taken into a deep bowl and pass them through the blender.
3. When there is no roughness in the fruit and the sugar melts, spread it in a flat and wide container and put it in the freezer.
4. Crush the frozen fruit puree with a fork every 2-3 hours and let it crystallize.
5. After resting in the refrigerator for 1 night, crush it again with a fork and serve by dividing it into cups with an ice cream spoon.