Source: tuorlorosso.it

Presentation

A fresh seasonal dessert made with melon, sugar, and cornstarch, optionally decorated with pistachio crumbs.

Ingredients

For 4 cups:

500 ml of ripe melon juice

50 g of sugar

50 g of cornstarch

Pistachio crumbs (optional for decoration)

Preparation

Remove seeds and fibers from the melon.

Cut into slices and peel off the skin.

Cut into pieces and blend until smooth.

Optionally strain through a fine-mesh sieve.

In a bowl, place the cornstarch and pour in part of the melon juice.

Mix well until smooth and homogeneous.

Add the remaining juice.

Add sugar, stir, and cook over medium heat, stirring constantly until thickened.

Remove from heat.

Pour the mixture into the cups.

Let it cool to room temperature and then refrigerate for at least a few hours.

Turn the cups upside down and unmold the sorbet.

Optionally decorate with pistachio crumbs.

Allergens

• Melon: possible cross-reaction in case of allergy to parietaria and grasses.
• Pistachio: included as an allergen under Regulation (EU) 1169/2011.

Notes

• Sugar: should be avoided for children with potentially ongoing processes (possible presence of cancer cells).
• Can be replaced with a sweetener (e.g., stevia or erythritol) or a fruit concentrate (e.g., date or quince concentrate, etc.).
• Sugar can be replaced with a sweetener or omitted if the fruit is ripe and sweet enough.

 Composition

Safety / Intended Use

• Product intended for individuals suffering from Anorexia, weight loss, Mucositis, Xerostomia (dry mouth), and Dysphagia.
•  Not recommended in case of diarrhea.
• The product must be prepared under strict hygienic conditions as there is no thermal treatment before consumption.
• Wash thoroughly and, if necessary, disinfect (e.g., with Amuchina) the melon skin before cutting it.