Heavenly Cantaloupe Sorbet Recipes

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.

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.

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.

Steps:

• Clean and peel cantaloupe and cut into chunks.
• Put half of the cantaloupe along with 1/4 cup sugar and 1/2 teaspoon lemon juice into a blender and puree until no chunks remain.
• Add to ice cream maker.
• Repeat with the second half of each and freeze according to ice cream maker directions.
• If you don't have an ice cream maker you can add blended cantaloupe to a freezer safe bowl and whisk every half hour until frozen.