Frosty Cantaloupe Sherbet Recipes
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
CANTALOUPE SHERBET
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.
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
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 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.
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