Cantaloupe Tarragon And Vodka Sherbet Recipes

CANTALOUPE SHERBET

Cantaloupe Sherbet image

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

Ingredients

1 medium ripe cantaloupe
1 (14 ounce) can fat-free sweetened condensed milk
2 tablespoons honey

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

Cantaloupe Sherbet image

..

Provided by Kathleen Riemer

Categories Ice Cream & Ices

Number Of Ingredients 4

Ingredients

1 envelope unflavored gelatin
1/2 cup milk
3 cups cubed cantaloupe
1 cup karo light corn syrup

Steps:

1. In small saucepan, sprinkle gelatin over milk. Stir over low heat until dissolved. Place in blender container with cantaloupe and corn syrup and cover. Blend on high speed 30 seconds. Pour into 9-inch square baking pan. Cover; freeze overnight. Soften slightly at room temperature, about 10 to 15 minutes and spoon into large bowl. With mixer at low speed, beat until smooth but not melted. Pour into 4-cup mold or freezer container. Cover; freeze about 4 hours or until firm. Soften at room temperature for easier scooping.

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