This recipe is from the cookbook Million Menus. The sherbet has a texture similar to a frozen slush drink, so I turned mine into smoothies. Cool off with Ginger Recipe #4.
1 ripe musk melon (cantaloupe)
2 limes
1 tbsp grated fresh ginger
1/4 cup sugar
1 egg white, lightly whisked
fresh or frozen strawberries
Peel, seed, and cut melon into small chunks. Juice limes. Combine melon, lime juice, and grated ginger into a food processor or blender and process until smooth. Pour into a large bowl.
Stir in sugar. Beat in egg white. Transfer to a freezer proof container and freeze for 6 hours.
Serve in scoops with strawberries.
To make smoothies (and avoid the wait time):
After beating in egg white, pour approx 1 1/2 cups of melon mixture back into blender. Add 3-4 large ice cubes. Process until ice is blended. Garnish with strawberries.
Strawberry-Melon-Ginger Smoothie: Add 1/3 cup milk and several strawberries, cut into chunks. Process in blender until smooth.
Once sherbet has frozen, omit ice cubes when making smoothies and add 1/2 cup hot water instead (to get the blender going).
Add other fruit as desired. Honey can be added or substituted for sugar. Beaten egg white is not essential to making smoothies.
