The melon is a real treat in summer. Whether you enjoy them raw, incorporate them into a salad or use them to prepare fruity desserts, all varieties are ideal for hot days. If you are looking for a light and quick dessert, then you can try one of these melon dessert recipes. Sheare very refreshing and easy to prepare– what more could you want from a summer recipe?
If you love eating melons and watermelons in summer, you will surely love these easy recipes. Escape the heat with one of our ideas! In contrast topopular watermelon, the seeds from the honeydew melon are easier to remove, so recipes come together super quickly.
Make your own simple melon sorbet
A frozen honeydew melon sorbet is the perfect dessert to beat the summer heat. Easy to make and incredibly delicious, this simple recipe will become one of your summer favorites.
Ingredients for 4 servings:
- 1 Honigmelone
- 1 tablespoon lemon juice
- 2 teaspoons maple syrup or honey
Preparation:
- Cut the honeydew melon into approx. 2 cm pieces and spread them out on a baking tray.
- Place in the freezer for 4-6 hours until the pieces are frozen.
- Then place the frozen pieces with the lemon juice and honey or maple syrup in a high-speed blender.
- Puree until the mixture is smooth. (You may need to add a few tablespoons of water to get the blending process started.)
- Place the finished mixture in the freezer for another 30 minutes until it has solidified.
- Spoon out and serve!
Since melons are not always super sweet, you can also sweeten the sorbet with a little homemade sugar syrup. This is how the recipe changes:
- Make a simple sugar syrup by adding 200 grams of sugar and 250 milliliters of water to a small saucepan and bring to the boil. Stir until the sugar completely dissolves.
- Remove the sugar syrup from the heat and place in the refrigerator until it cools completely.
- Puree the cooled melon cubes with the cold syrup and lemon juice until smooth.
- For an even smoother sorbet, pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions.
- Pour the finished sorbet into a suitable container and freeze in the freezer until solid.
Melon yogurt dessert in a glass with blackberries and walnuts
This healthy and fresh parfait isperfect for a summer breakfast, but is also ideal for an afternoon snack or a light dessert. And served in a nice glass, it looks really nice.
Ingredients for 2 glasses:
- 250 g Bio-Yoghurt
- 1 1/2 cups cantaloupe (scoop out with a melon baller or cut into small pieces)
- 1 cup fresh blackberries (halved if too large)
- 5-6 raw walnuts
- 1 teaspoon honey
Preparation:
- Whisk the teaspoon of honey into the yogurt.
- Layer the yogurt, melon balls and fresh blackberry halves in two tall, narrow glasses.
- Garnish each glass with a few raw walnuts.
- Until serving, keep the melonDessert in a glasskeep cold.
Melon panna cotta with limoncello
It's no surprise that panna cotta is such a popular dessert in Italy. It is easy to prepare for both a few people and a large crowd and can be varied endlessly in terms of taste and presentation. In summer you can make this delicious variation with sweet cantaloupe andaromatischem Limoncelloprepare.
Ingredients for 4 servings:
- 150 g diced cantaloupe melon
- 2 sheets of gelatin
- 70g sugar
- 150 ml whipped cream
- ½ teaspoon vanilla extract
To garnish:
- 1 slice of melon
- Juice of 1/4 lemon
- 1 scant tablespoon of sugar
- 2 tablespoons limoncello
Preparation:
- For the garnish, mix lemon juice, sugar and limoncello in a bowl. Scoop out the flesh of 1/4 of the melon with a baller and add the melon balls to the limoncello mixture. Refrigerate for at least an hour or until ready to serve.
- Freeze 4 serving glasses or ramekins. The panna cotta mixture will set more quickly if the serving bowls are very cold.
- To make the panna cotta, soak the gelatine sheets in cold water for at least 15 minutes.
- In the meantime, puree the melon cubes and sugar until smooth and place in a saucepan. Bring the fruit puree almost to the boiling point and then remove from the heat.
- Remove the gelatine from the cold water and squeeze the leaves lightly with your hand to get rid of the excess moisture.
- Add the gelatin to the melon mixture, beat well and then add the vanilla and cream.
- After mixing thoroughly, allow the mixture to cool completely.
- Pour the mixture into the frozen serving bowls or ramekins and place them in the refrigerator (not the freezer) for 2 to 3 hours.
- Serve the melon panna cotta with the marinated melon balls and fresh mint as decoration.
Quick melon dessert with coconut milk
Is there anything better than a refreshing melon on a hot summer day? Yes, a combination of different types of melon! This recipe is perfect if you want to know how to take a fresh fruit dessert to the next level.
Ingredients for 4 glasses:
- 250 ml unsweetened coconut milk
- 100 ml sweetened condensed milk
- ½ teaspoon vanilla extract
- 5 to 6 cups of melon balls from about 3 kg of watermelon and honeydew melon
- 1 cup grated, sweetened coconut, lightly toasted
Preparation:
- Combine coconut milk and sweetened condensed milk in a small saucepan over medium-high heat. Bring to a simmer and cook, stirring frequently, until thickened, 15 minutes.
- Let cool and add vanilla extract. The sauce can be made up to 2 days in advance and refrigerated.
- Divide the melon balls between bowls and serve with sauce and coconut flakes.
