Cantaloupe Sorbet Recipes

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CANTALOUPE SORBET

Categories     Mixer     Dessert     Frozen Dessert     Cantaloupe     Summer     Bon Appétit     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 3



Cantaloupe Sorbet image

Steps:

  • Combine sugar and water in medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Transfer to 11x7x2-inch glass dish and chill until cold, about 2 hours.
  • Puree cantaloupe in blender until smooth. Add to sugar syrup in dish and stir until well blended. Freeze until almost firm, stirring occasionally, at least 3 hours or overnight.
  • Transfer cantaloupe mixture to large bowl. Using electric mixer, beat until fluffy. Return to freezer and freeze until firm (do not stir), at least 3 hours or overnight. (Sorbet can be prepared 3 days ahead.) Cover and keep frozen.

2/3 cup sugar
1/2 cup water
3 cups 1-inch pieces peeled seeded cantaloupe (about 1/2 cantaloupe)

MELON SORBET

I've learned a lot about making sorbets from Jacquy Pfeiffer, the founder and dean of student affairs at the French Pastry School in Chicago. He taught me to use a small amount of corn syrup - about 5 percent of the weight of the fruit - to prevent the sorbet from developing ice crystals. A very small amount of honey will also work. I asked him what the least sugar I could get away with is, and he said it depends on the fruit, but as a general rule he uses 15 to 20 percent sugar. I decided to factor the corn syrup and honey into that weight, and my sorbets were beautiful, with great texture. You can use yellow or green melon for this as long as it's really ripe and sweet.

Provided by Martha Rose Shulman

Categories     ice creams and sorbets, dessert

Time 4h45m

Yield 4 to 6 servings

Number Of Ingredients 6



Melon Sorbet image

Steps:

  • Combine the water and sugar in a saucepan and bring to a boil. Reduce the heat and simmer until the sugar has dissolved. Remove from the heat and allow to cool.
  • In a blender, purée the melon with the sugar solution and remaining ingredients until smooth. Chill in the refrigerator for 2 hours or overnight.
  • Chill a container in the freezer. Blend the mixture for 30 seconds with an immersion blender, then freeze in an ice cream maker following the manufacturer's instructions. Transfer to the chilled container and place in the freezer for 2 hours to pack. Allow to soften in the refrigerator for 15 to 30 minutes before serving.

Nutrition Facts : @context http, Calories 96, UnsaturatedFat 0 grams, Carbohydrate 24 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 22 milligrams, Sugar 24 grams

1/4 cup water
65 grams (about 1/4 cup plus 1 teaspoon) sugar
33 grams (about 1 tablespoon plus 2 teaspoons) corn syrup
680 grams (1 1/2 pounds) peeled diced ripe cantaloupe, honeydew or similar yellow or green-fleshed melons (about 1 medium melon)
1 tablespoon lime juice (optional)
Pinch of salt (optional)

CANTALOUPE SORBET

I saw a recipe close to this in the booklet that came with my ice cream maker. I changed a few things to suit my tastes. Cook time is chill time. For best results make this the day before you want to serve it.

Provided by Chef shapeweaver

Categories     Frozen Desserts

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 4



Cantaloupe Sorbet image

Steps:

  • Mix together sugar and water in a heavy saucepan.
  • Bring to a boil.
  • Reduce heat to low, and simmer and stir until sugar is melted.
  • Remove from heat, place in refrigerator and cool completely.
  • Puree cantaloupe and lemon juice, and sugar water.
  • Start ice cream maker and pour mixture through hole in lid.
  • Freeze according to ice cream maker directions.

Nutrition Facts : Calories 101.4, Fat 0.2, SaturatedFat 0.1, Sodium 17.9, Carbohydrate 25.6, Fiber 1, Sugar 25.1, Protein 0.9

1/2 cup sugar
1 cup water
4 cups fresh cantaloupe or 4 cups frozen cantaloupe, chopped in bite sized pieces, slightly thawed
1 tablespoon lemon juice

CANTALOUPE SORBET

Make and share this Cantaloupe Sorbet recipe from Food.com.

Provided by ratherbeswimmin

Categories     Frozen Desserts

Time 20m

Yield 1 quart

Number Of Ingredients 3



Cantaloupe Sorbet image

Steps:

  • Put the cantaloupe chunks into the container of an electric blender.
  • Puree until mixture is smooth.
  • Measure 4 cups of puree and discard the rest.
  • Return the 4 cups of puree back to the blender; add in the sugar and lemon juice.
  • Pulse quickly to blend.
  • Transfer mixture to a bowl; cover and refrigerate until chilled, at least 1 hour.
  • Freeze mixture in an ice cream maker according to the manufactuer's directions.

Nutrition Facts : Calories 544.2, Fat 1.6, SaturatedFat 0.4, Sodium 131.3, Carbohydrate 136.1, Fiber 7.5, Sugar 131.6, Protein 7

1 large ripe cantaloupe, peeled,seeds removed,and cut into chunks
1/3 cup sugar
3 tablespoons fresh lemon juice

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