Icy Strawberries
and Melon
- 2/3 cup granulated sugar
2/3 cup water
1 1/2 pint baskets fresh California strawberries
1 1/2 cups cantaloupe cubes
2 tablespoons creme de cassis (black currant liqueur), optional
Strawberry Cream Sauce (recipe follows)
1 1/2 cups cantaloupe and/or honeydew melon balls
Mint sprigs for garnish
- In small saucepan, stir
sugar and water over medium heat to dissolve sugar. Bring to
boiling; reduce heat and simmer 5 minutes. Cool to room temperature.
- Stem 1 basket of the strawberries
and puree in container of electric blender with the cantaloupe
cubes, lemon juice and creme de cassis. Stir in cooled sugar
mixture. Pour into shallow bowl and freeze until mixture is firm
about 1-inch around edge. Break up with spoon and beat until
almost smooth. Cover and freeze several hours until firm.
- To serve, set aside strawberry
cantaloupe ice at room temperature 20 minutes. Spoon 2 tablespoons
Strawberry Cream Sauce each into 8 shallow serving dishes.
Top with melon balls, small scoops of strawberry cantaloupe ice
and the remaining strawberries, dividing equally. Garnish with
mint sprigs.
Makes 8 servings.
Strawberry Cream
Sauce: Stem 1/2 basket strawberries and
puree in container of electric blender. Stir in 1/4 cup whipping
cream and 1 tablespoon powdered sugar.
Recipe provided courtesy of California Strawberry
Commission. ©2003 California Strawberry Commission. All
rights reserved. Used with permission.
