CANTALOUPE, TARRAGON, AND VODKA SHERBET
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h50m
Yield Makes about 1 1/2 pints
Number Of Ingredients 6
Steps:
- Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat and add tarragon. Let steep 15 minutes. Pour through a fine sieve set over a bowl; discard solids. Refrigerate syrup until cold, about 15 minutes.
- Puree cantaloupe and tarragon syrup in a blender until smooth. Transfer mixture to a bowl and stir in cream and vodka. Cover and refrigerate until cold, at least 1 hour and up to 2 hours.
- Chill a loaf pan in freezer at least 10 minutes. Freeze and churn cantaloupe mixture in an ice cream maker according to manufacturer's directions, then transfer to pan. Cover with plastic wrap and freeze until hardened, at least 2 hours; sherbet can be frozen up to 2 weeks ahead.
CANTALOUPE AND TARRAGON SORBET
Musky cantaloupe stands up to tarragon's assertive aniselike flavor in this palate-cleansing treat.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 4 cups
Number Of Ingredients 3
Steps:
- Process cantaloupe and 2 tablespoons water in a food processor until smooth, about 2 minutes. Transfer to a large bowl. Stir in lemon juice and syrup.
- Pour mixture through a fine sieve into another large bowl; discard solids. Freeze in an ice cream maker according to manufacturer's instructions. Transfer sorbet to an airtight container; freeze at least 4 hours or up to 1 week before serving.
CANTALOUPE SHERBET
Cool and refreshing summer treat. The recipe calls for freezing in the freezer overnight. I used my ice cream freezer and the results were wonderful. This recipe comes from an advertising insert.
Provided by PaulaG
Categories Frozen Desserts
Time 12h15m
Yield 9 serving(s)
Number Of Ingredients 3
Steps:
- Cut the cantaloupe in half, scoop out and discard seeds.
- Peel and slice the melon; cut into large pieces.
- Place in a blender container along with milk and honey.
- Cover and blend until smooth.
- Pour into a freezer-proof container and freeze overnight or until firm.
- Or my method, pour into ice-cream freezer and freeze according to manufactuers recommendations.
- My ice-cream maker takes about 30 minutes; however the cooking time given reflects freezing overnight.
Nutrition Facts : Calories 35, Fat 0.1, Sodium 10, Carbohydrate 8.8, Fiber 0.6, Sugar 8.7, Protein 0.5
CANTALOUPE SHERBET
Categories Milk/Cream Blender Food Processor Ice Cream Machine Dessert Freeze/Chill Low Sodium Frozen Dessert Lemon Cantaloupe Pernod Summer Chill Simmer Gourmet
Yield Makes about 3 cups
Number Of Ingredients 7
Steps:
- In a saucepan stir together the water, the sugar, the Pernod, and the zest, boil the mixture, stirring, until the sugar is dissolved, and simmer it for 5 minutes. Stir in the lemon juice, transfer the syrup to a bowl, and chill it, covered, until it is cold. In a blender or food processor purée the cantaloupe, scraping down the sides with a rubber spatula, until it is smooth, blend in the cream and the syrup, and force the mixture through a coarse sieve set over a bowl, pressing hard on the solids. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.
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