This summer inspiration came over dinner at Sage, my favorite place to eat in Sofia. The chef shared his melon sorbet recipe with me and his wife and a few days later I bring it to you with some minor modifications in the sugar content department. A quick Wikipedia search will show that sorbet is close to many other desserts, such as Italian Ice and Shaved Ice. I like to think of it as a healthy way to introduce cold freshness to your table without risking to break your carbohydrate or calorie budget for the day. It's also a great alternative for those intolerant to dairy (you can skip the mascarpone below and still have a great dessert).
To make 4 very generous servings, I used:
2 cups melon, cubed ( I used honeydew, but any kind will work)
2 cups water
2 tbsp honey
4 tbsp Mascarpone cheese
1 tsp vanilla extract
To make, heat up a little bit of the water just enough so you can dissolve the honey. Mix the rest of the water in and add the cheese and fruit pieces and vanilla extract. Blend on high and place in a bowl in the freezer. Two hours later, take out and blend again. Repeat in 2 more hours and you are ready with your sorbet. Before serving you may want to let it rest outside the freezer for 15 minutes so you can serve it easily.
You can do this with any fruit, peaches, strawberries, lemon and blackberries are my favorite!