John Myers
Contents
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Ingredients
- 1,5 kg Sweet melon fresh
- 100 g Sugar
- 50 ml Freshly squeezed lemon juice
- 1 tbsp Mint (TK)
- 100 ml Water
Instructions
- Cut the sugar melon in half and remove the stones with a tablespoon. Peel the half melon and cut the pulp into large pieces. Bring the melon pieces to the boil with water, sugar and lemon juice in a saucepan and simmer for about 5 minutes. Add the mint and with a Finely puree the blender.
- Put the melon and mint ice cream in ice lolly molds and freeze for about 6 hours. Remove the ice cream from the molds and enjoy right away.
Nutrition
Serving: 100gCalories: 71kcalCarbohydrates: 16.4gProtein: 0.8gFat: 0.1g
