This recipe is from Mahmud Nedim bin Tosun’s book “Aşçıbaşı” (The Chef), 1898. The taste or aroma of the melon seed sherbet does not resemble melon. It is an interesting, original taste. Since you would throw away the seeds anyway, I suggest you try this at least once.
Melon Seed Sherbet
- Melon seeds from a medium sized melon
- 1 lt water
- 3 - 4 tablespoon sugar
Remove the seeds from the melon. Separate the seeds from the juicy parts and wash them as best you can.
Ground the seeds in a heavy mortar or chop them in a food chopper.
Bring 1lt of water to boil.
Add the grounded or chopped seeds.
When the water starts to boil again lower the heat and keep boiling some more.
When the liquid changes colour to opaque white sieve into another container.
Add the sugar while the liquid is still hot and stir.
Serve when cool.
Tips and Tricks for Melon Seed Sherbet
For the related tips and tricks on this dish, check: