Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Purée. Peel and seed the melon, cut into chunks and process until smooth; you should have about 900 ml.
- 2
Steep. Put the purée in the saucepan with the star anise, sugar, corn syrup and water and warm on medium-low, stirring, only until the sugar dissolves.
- 3
Rest. Take off the heat and leave for 2 h at room temperature so the anise flavours the melon.
- 4
Strain. Press through the sieve, getting out as much juice as you can, then chill until cold.
- 5
Churn and freeze. Churn for 20-25 min and freeze for at least 2 h.
Storage
Keep covered in the freezer for up to 1 week; sorbet turns icy after that. Soften for 10 min before scooping.
EU nutrition claims
- Low fat: 0.2 g fat per 100 g (limit ≤ 3 g)
- Low saturated fat: 0.1 g saturated fat per 100 g, 0.7% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low salt: 0.03 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 189 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
21 g per serving
42 % of the 50 g daily maximum · 84 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- ice-cream maker
- food processor or blender
- large saucepan
- fine sieve
- freezer container with lid
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 124 kcal |
| Protein | 1.1 g |
| Carbohydrate | 31.3 g |
| of which sugars | 30.8 g |
| of which free sugars | 21 g |
| Fat | 0.3 g |
| of which saturates | 0.1 g |
| Fibre | 1.2 g |
| Salt | 0.06 g |
Protein per 100 kcal
0.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
