Cantaloupe Star Anise Sorbet Recipes

CANTALOUPE SORBET

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.

CANTALOUPE-STAR ANISE SORBET

Steps:

• In a food processor, puree cantaloupe until smooth. This should yield at least 4 cups. In a large saucepan, combine 4 cups cantaloupe puree, star anise, sugar, corn syrup and 1 cup water. Place over medium-low heat and stir just until sugar is dissolved. Remove from heat and let rest for at least 2 hours at room temperature.
• Strain through a fine sieve, pressing out as much juice as possible. Pour liquid into an ice cream maker and follow manufacturer's instructions.

STAR ANISE BLACKBERRIES WITH LEMON SORBET

Steps:

• In a small saucepan placed over moderate heat, combine water, sugar, star anise and lemon juice. Stir and cook until sugar dissolves and water comes to a bubble. Add blackberries and cook 30 seconds. Remove pan from heat and let stand a 1 or 2 minutes, stirring occasionally. Remove star anise. Scoop lemon sorbet into 4 small dessert cups. Top lemon sorbet with star anise and blackberries and garnish desserts with 2 Piroline cookies or dessert wafers.

CANTALOUPE SHERBET

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.

CANTALOUPE SORBET

Steps:

• Cook and stir water, sugar, honey, and lemon juice together in a saucepan over medium heat until sugar is dissolved and mixture is clear, about 10 minutes.
• Reduce heat to medium-low, add cantaloupe and chopped mint, and cook until liquid reduces by half, 5 to 10 minutes.
• Transfer cantaloupe mixture to a wide, shallow dish and refrigerate to cool completely.
• Blend the cantaloupe mixture until smooth. Stir champagne into the pureed mixture until smooth. Strain the mixture through a fine-mesh sieve onto a rimmed baking sheet.
• Freeze strained mixture until completely firm. Scrape frozen puree from sheet and blend in a blender until smooth. Pour onto the sheet and freeze again until firm. Repeat process until the mixture is smooth and creamy, like a sorbet. Garnish with mint leaves.

CANTALOUPE SORBET

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.

CANTALOUPE SORBET WITH MELON CONFETTI COMPOTE

Steps:

• Puree cantaloupe in blender. Add 1/2 cup Essencia and 1/2 cup sugar; blend until sugar dissolves. Transfer to ice cream maker; process according to manufacturer's instructions. Freeze in covered container. (Can be made 1 week ahead.)
• Combine 3/4 cup Essencia, 1/4 cup sugar and star anise in heavy small saucepan. Stir over medium heat until sugar dissolves. Simmer until reduced to 1/2 cup, about 4 minutes. Chill until cold. (Can be made 1 day ahead.)
• Remove star anise from syrup. Add diced melon to syrup and toss gently. Scoop sorbet into glasses. Spoon compote over. Garnish with mint.

CRAZY CANTALOUPE SORBET

Steps:

• Scoop cantaloupe meat into a bowl and mash with a potato masher until smooth. Run cantaloupe through a strainer, collecting juice in a measuring cup. Collect 1 1/2 cup cantaloupe juice, adding enough mango juice to reach 1 1/2 cups as needed. Discard cantaloupe pulp or reserve for another use.
• Pour juice mixture into a bowl; mix in water and sugar until sugar is dissolved.
• Transfer juice mixture to an ice cream maker and follow manufacturer's instructions for sorbet.

CANTALOUPE SHERBET

Steps:

• Cut cantaloupe in half; discard seeds. Peel and slice cantaloupe; cut into large pieces. Place in a blender container. Add milk and honey; cover and blend until smooth. Pour into a freezer-proof container. Freeze overnight or until firm.

CANTALOUPE SORBET

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.

CANTALOUPE AND TARRAGON SORBET

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.