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Summer Melon with Sherbet and Fresh Mint Syrup

Summer Melon with Sherbet and Fresh Mint Syrup
Summer Melon with Sherbet and Fresh Mint Syrup is a gluten free, fodmap friendly, and vegan recipe with 8 servings. This recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 304 calories, 2g of protein, and 1g of fat. It works well as an affordable side dish for The Fourth Of July. If you have mint leaves, cantaloupe, mint, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Tie mint in a cheesecloth bag, and place in a saucepan.
Ingredients you will need
MintMint
Equipment you will use
CheeseclothCheesecloth
Sauce PanSauce Pan
2
Add sugar and water; bring mixture to a boil. Cook, stirring constantly, until sugar dissolves.
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SugarSugar
WaterWater
3
Remove from heat; cover and let cool.
4
Remove and discard cheesecloth bag. Refrigerate mint syrup until ready to serve.
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SyrupSyrup
MintMint
Equipment you will use
CheeseclothCheesecloth
5
Scoop melons with 1-inch melon baller or ice cream scoop, and place three pieces on each serving plate.
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Ice CreamIce Cream
MelonMelon
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Ice Cream ScoopIce Cream Scoop
Melon BallerMelon Baller
6
Serve with berries, and top with sorbet and fresh mint leaves.
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Fresh MintFresh Mint
BerriesBerries
SorbetSorbet
7
Drizzle with mint syrup.
Ingredients you will need
SyrupSyrup
MintMint
DifficultyHard
Ready In45 m.
Servings8
Health Score5
Dairy FreeGluten FreeLow FodmapVeganVegetarian
DietsGluten FreeDairy FreeLacto Ovo VegetarianFodmap Friendly
Dish TypesSide Dish
Occasions4th Of JulySummer
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