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Cantaloupe Sorbet

 
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Cantaloupe Sorbet recipe

Yield

6

servings

Prep

20

min

Cook

5

min

Ready

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
 

Ingredients

1 tablespoon honey
3 tablespoons lemon juice
fresh
1 cup sugar
1 cup water
3 medium cantaloupe
*
3 tablespoons brandy

Directions

Bring honey, lemon juice, sugar, and water to a boil over medium heat.

Cook for 5 min.

Let cool.

Seed the cantaloupes.

With a melon baller make 18 cantaloupe balls.

Soak the melon balls in brandy.

Set aside for garnish.

Cut the rest of the cantaloupe flesh into 1-inch pieces and purée in a food processor until there are 3 cups of puree.

Combine the cooled honey-sugar syrup and the cantaloupe puree.

Mix well and freeze in an ice cream machine according to manufacturer's instructions.

Transfer to a plastic container and store in the freezer until needed, no more than 3 days.

Allow the frozen sorbet to thaw slightly before serving.

Serve with brandied cantaloupe balls as a garnish.

Note: Honeydew melon may be substituted, then substitute lime juice for lemon juice.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 94g (3.3 oz)
Amount per Serving
Calories 1650% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 12g 12%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 6%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

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