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Iced Melon Boats

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  Honeydew melon 1 Small
  Sugar 3⁄4 Cup (12 tbs)
  Lime juice 1 Tablespoon
  Mint leaves 1 Tablespoon, washed and torn into small pieces
  Cream 3⁄4 Cup (12 tbs), whipped

Horizontally halve the melon, discard the seeds and carefully scoop out the flesh from, both halves.
Clean both shells well and keep aside.
Blend the pulp, preferably in the electric blender, otherwise by hand, with the sugar (add according to taste and depending on the natural sweetness' of the melon), lime juice and mint leaves.
Freeze, covered with clingfilm, in a freezer box or ice tray till mushy.
Take out the mushy mixture, beat it up and fold in the cream.
Pour bacfcinto the shells, level the top, cover with the film again and refreeze.
Take down to the fridge from the freezer 1 hour before serving.
If you're serving in the shell, you might like to place a bowl that fits into it; if you want to serve it in a more decorative way, slice into wedges (about 4 from each 1/2) and serve each on a plate.
To cut really neatly, dip the knife into hot water.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size

Calories 235 Calories from Fat 11

% Daily Value*

Total Fat 1 g1.7%

Saturated Fat 0.86 g4.3%

Trans Fat 0 g

Cholesterol 1.5 mg0.5%

Sodium 81 mg3.4%

Total Carbohydrates 57 g18.8%

Dietary Fiber 2 g7.8%

Sugars 44.7 g

Protein 2 g4.1%

Vitamin A 4.6% Vitamin C 69.4%

Calcium 6.5% Iron 2.7%

*Based on a 2000 Calorie diet

Iced Melon Boats Recipe