Melon sorbet with prosciutto di Parma
8 servings
600 minutes
Melon sorbet with prosciutto di Parma is an exquisite blend of sweetness and saltiness born in sunny Italy. The delicate, refreshing sorbet made from ripe melon gains harmonious depth from honey, wine, and lime juice. Its velvety texture beautifully contrasts with thin slices of prosciutto, adding a light spiciness and refined aftertaste to the dish. Fresh mint completes the composition with bright notes of freshness. This dessert is perfect as an elegant appetizer or a light finish to a meal on a summer evening. It should be prepared in advance for the sorbet to reach the ideal consistency. The simplicity of the ingredients makes the dish accessible while its taste is unforgettable—a true delight for those who appreciate culinary art!
1
Cut the melon in half and remove the seeds. Use a spoon to scoop out the flesh. In a food processor, mix the melon flesh, sugar, honey, wine, and lime juice.
- Melon: 1 kg
- Fine white sugar: 100 g
- Honey: 2 tablespoons
- Sweet wine: 3 tablespoons
- Lime juice: to taste
2
Pour the mixture into a plastic container and place it in the Hotpoint-Ariston freezer for 1-2 hours until the sorbet is completely frozen.
3
Take out the sorbet and mix it well with a fork. Repeat the mixing procedure once more after 1-2 hours. In total, it takes 6 to 12 hours for the sorbet to fully prepare, so it should be made in advance.
4
Serve the sorbet with cured ham and mint.
- Prosciutto: 150 g
- Fresh mint: 1 stem