adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mixed gelato
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Savor refreshing fruit gelato bites for a cool weekend indulgence.
Ingredients:
  • 1/2 (about 500g) rockmelon, deseeded, peeled, chopped
  • 375ml (1 1/2 cups) water
  • 215g (1 cup) caster sugar
  • 300g frozen raspberries, thawed
  • 1 egg white
  • Bought lemon sorbet, to serve
Instructions:
  • Chill 2 metal containers in the freezer. In a medium saucepan over low heat, combine rockmelon, half the water, and half the sugar. Stir and cook for 2-3 minutes until sugar dissolves. Increase heat, bring to a boil, and cook for 5 minutes until rockmelon is tender and syrup thickens. Cool slightly after removing from heat.
  • In a medium saucepan over low heat, combine raspberries, remaining water, and remaining sugar. Stir and cook for 2 minutes until sugar dissolves. Increase heat to medium-high, bring to a boil, and simmer for 5-7 minutes until syrup thickens. Cool slightly before using.
  • Transfer the rockmelon mixture into a food processor and blend until smooth. Then, strain the mixture through a fine sieve into a chilled container. Cover with foil and freeze for 2 hours until almost set. Repeat the same process with the raspberry mixture.
  • Using a metal spoon, gently break up the rockmelon sorbet and transfer it to a food processor. Add half of the egg white and process until the sorbet becomes soft. Return the mixture to the container, cover with foil, and freeze for 4-6 hours until firm. Repeat the same process with the raspberry mixture and the remaining egg white.
  • Scoop rockmelon, raspberry, and lemon sorbets into serving bowls using an ice-cream scoop.

Similar Recipes