Melon and Ginger Sherbet

Ingredients:

1 ripe melon
1 tbsp grated fresh gingerroot
4 tbsp sugar
1 egg white
Juice of 2 limes

Preparing:

Process the melon, the lime juice and the ginger in a food processor until smooth.
Pour into a measuring cup and make up to 2 1/2 cups with cold water.

Put into a bowl and stir in the sugar.
Add the egg white and beat it.

Spill the mixture into a freezerproof mold.
Frezze it for 6 hours.

Melon in Moors Sauce

Ingredients:

1 small melon
2 tbsp Moors
1 tbsp lemon juice
6 strawberries
2 ice cream balls
Sugar to the pleasure

Preparation:

Cut the melon by half and clear the pulp.

Stir half of the Moors with the melon pulp, the sugar and the lemon juice.
Fill up the melon with the previous mixture.

Refrigerated for 40 minutes.
When serving, adorn it with the rest of the Moors and the ice cream.

Gratinaded Fruits

Ingredientes:

1 small pineapple

1 manga

1/2 melon

1/4 papaya

100 g strawberries

1 egg white

1/4 cup rum

3 tbsp butter

2 tbsp sugar
4 tbsp glass sugar

2 tbspo vainilla

2 tbsp coconut

Preparation:

Cut the pineapple by half.

Retire the pulp and cut it in pieces.

Reserve the rind and the pulp.

Gild all the fruits, previously bare and pricked in pieces with butter.

Add the rum and retire immediately of the fire.

Fill up the pinneapple with the fruits.

Stir the egg white with the sugar and vanilla at the verge of snow.

Cover the fruits with merengue.

Sprinkle them with the coconut.

Envolve it with aluminum paper.

Bake at 175ºC (350ºF) for 10 to 15 minutes.

Melon Gelatin

Ingredients:

2 1/2 cups apple juice

1 cup orange melon small balls

1 cup green melon small balls

1 1/2 cups Ginger Ale

2 tbsp unflavored gelatin

1 teaspoon lemon juice

Preparation:

Warm up the apple juice.

Dissolve the unflavored gelatin in it.

Add the Ginger Ale and the lemon juice.

Let cool for 1 hour.

Dry the melon small balls with an absorvente paper.

Add them to the gelatin.

Drain it on a round bowl (for 6 cups.)

Let cool until he is firm.