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.
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 SORBET
"This sorbet was used as a refreshing summer dessert after a hearty meal. Everyone loved it as a palate-cleansing finale to a great dinner." Gena Persons, Severn, MD
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1 quart.
Number Of Ingredients 4
Steps:
- In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved. Transfer to a small bowl; refrigerate until chilled., Place the cantaloupe, lemon juice and sugar syrup in a food processor; cover and process for 2-3 minutes or until blended., Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer to a freezer container; freeze for 4 hours or until firm.
Nutrition Facts : Calories 126 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 32g carbohydrate (31g sugars, Fiber 1g fiber), Protein 1g protein.
FRUIT SHERBET
I found this recipe in a newspaper clipping that my mother saved dated June 10, 1933. A light and fruity sherbet made with orange, lemon, and pineapple juices.
Provided by Mary Ann Benzon
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 4h5m
Yield 4
Number Of Ingredients 5
Steps:
- In a large pitcher, mix together the lemon juice and sugar. Stir in the orange juice, milk, and pineapple juice. Pour into a plastic container, and freeze until stiff.
Nutrition Facts : Calories 380.5 calories, Carbohydrate 93.6 g, Cholesterol 4.9 mg, Fat 1.4 g, Fiber 0.4 g, Protein 2.8 g, SaturatedFat 0.8 g, Sodium 26.9 mg, Sugar 87.6 g
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
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- Bring first 4 ingredients to a boil in a saucepan; cook 1 minute or until sugar dissolves. Remove from heat. Place pan in a large ice-filled bowl for 15 minutes or until sugar mixture cools completely, stirring occasionally.
- Place cantaloupe, vodka, and juice in a food processor; process until smooth. Strain cantaloupe mixture through a sieve over a bowl; discard solids. Add sugar mixture and cream to cantaloupe mixture; stir well.
- Pour cantaloupe mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sherbet into a freezer-safe container; cover and freeze 1 hour or until firm.
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