Honeydew Cantaloupe Ice Recipes

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HONEYDEW MELON AND CILANTRO ICE POPS



Honeydew Melon and Cilantro Ice Pops image

Make these ice pops in peak melon season for the ultimate summer treat. The cilantro simple syrup and the lime add a bit of zing to the sweet, mild fruit and make the pops extra refreshing.

Provided by Food Network Kitchen

Time 8h40m

Yield 4 to 6 servings

Number Of Ingredients 5

1/3 cup sugar
1 large bunch cilantro, stems and leaves roughly chopped (about 1 packed cup)
3 cups 1-inch cubes honeydew melon
Zest and juice of 1 lime (about 1 teaspoon zest and 2 tablespoons juice)
Kosher salt

Steps:

  • Bring the sugar and 1/4 cup water to a simmer in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar is completely melted, about 5 minutes. Turn off the heat, add the cilantro and stir until completely wilted. Let cool completely at room temperature, at least 30 minutes.
  • Put the melon, lime zest and juice and a pinch of salt in a blender. Strain the cilantro syrup into the blender, pressing the cilantro in the strainer with the back of a spoon to extract as much flavor as possible; discard the cilantro. Puree the melon mixture until completely smooth, scraping down the sides of the blender partway through if needed. Transfer the mixture to a large liquid measuring cup with a pouring spout.
  • Pour the mixture into the molds, leaving 1/4 inch of space at the top (the mixture will expand). Insert the sticks. Freeze until solid, 5 hours to overnight. Unmold, and enjoy immediately.

Nutrition Facts : Calories 113 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 158 milligrams, Carbohydrate 29 grams, Fiber 1 grams, Protein 1 grams, Sugar 27 grams

HONEYDEW & CANTALOUPE ICE



Honeydew & Cantaloupe Ice image

Make and share this Honeydew & Cantaloupe Ice recipe from Food.com.

Provided by Dancer

Categories     Dessert

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

3 cups cubed honeydews (rind removed)
2 tablespoons lime juice
1/4 cup sugar
3 cups cubed cantaloupe (rind removed)
2 tablespoons orange juice
1/4 cup sugar

Steps:

  • Chop honeydew very fine.
  • In a medium bowl, mix honeydew and its juice with lime juice and sugar.
  • Set aside.
  • Chop cantaloupe very fine.
  • In another medium bowl, mix with its juice, sugar and orange juice.
  • Freeze honeydew and cantaloupe mixtures separately in small containers, ice cube trays or pans.
  • When frozen, break into chunks if necessary and shave in ice shaver.
  • Serve side by side or layered in a glass for colorful dessert.
  • (Can also use watermelon, lemon juice and sugar.).

Nutrition Facts : Calories 125.8, Fat 0.3, SaturatedFat 0.1, Sodium 28.2, Carbohydrate 31.9, Fiber 1.4, Sugar 30.3, Protein 1.2

HONEYDEW MELON SOUP WITH ICE WINE



Honeydew Melon Soup with Ice Wine image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     dessert

Time 1h15m

Yield 2 servings

Number Of Ingredients 4

1 honeydew melon, halved, seeds discarded
3 tablespoons freshly squeezed lime juice
1/4 cup fresh mint leaves, stems discarded
1/4 cup ice wine or Sauternes (optional)

Steps:

  • Scoop out melon flesh, preserving the rind to use as serving bowls.
  • In a blender, puree melon, lime juice and mint.
  • Strain puree through a fine strainer and discard solids. Add optional ice wine, if desired. Chill for a minimum of 1 hour.
  • Serve in hollowed out melon halves.

HONEYDEW GRANITA



Honeydew Granita image

Make this refreshing summer treat when melons are ripe and flavorful. I like to garnish each serving with a sprig of mint or a small slice of honeydew. -Bonnie Hawkins, Elkhorn, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 5-1/2 cups.

Number Of Ingredients 4

1 cup sugar
1 cup water
6 cups cubed honeydew melon
2 tablespoons sweet white wine

Steps:

  • In a small saucepan, bring sugar and water to a boil over medium-high heat. Cook and stir until sugar is dissolved. Cool., Pulse honeydew, sugar syrup and wine in batches in a food processor until smooth, 1-2 minutes. Transfer to an 8-in. square dish. Freeze 1 hour. Stir with a fork. Freeze, stirring every 30 minutes, until frozen, 2-3 hours longer. Stir again with a fork just before serving.

Nutrition Facts : Calories 107 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 17mg sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

HONEYDEW LIME POPSICLES



Honeydew Lime Popsicles image

The yield for these ice pops depends on the size of your molds - you could use anything from paper cups to store-bought specialty molds.

Categories     Dessert     Kid-Friendly     Quick & Easy     Low Sodium     Frozen Dessert     Lime     Honeydew     Summer     Vegan     Gourmet     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 to 10 popsicles

Number Of Ingredients 6

1/4 cup superfine or regular granulated sugar
1/4 cup water
1 (3 1/2-lb) ripe honeydew melon, peeled, seeded, and cut into 1/2-inch pieces (4 cups)
2/3 cup fresh lime juice
Special Equipment
6 to 10 Popsicle molds and sticks

Steps:

  • Dissolve sugar in water by stirring if using superfine or by heating in a small heavy saucepan if using regular granulated (then cool).
  • Blend half of melon and half of lime juice in a blender until smooth. Add syrup and remaining melon and lime juice and purée until smooth. Force purée through a fine-mesh sieve into a 2-quart glass measure or bowl, pressing on solids and then discarding them.
  • Pour mixture into molds and freeze until slushy, about 2 hours.
  • Insert sticks, then freeze Popsicles until completely hardened, at least 6 hours.

CANTALOUPE OR HONEYDEW PRESERVES



Cantaloupe or Honeydew Preserves image

Preserved melon with a hint of ginger. Probably one of the more unusual fruits to preserve, but delicious. Would make a special gift.

Provided by littleturtle

Categories     Melons

Time 46m

Yield 9-10 serving(s)

Number Of Ingredients 6

1 lb cantaloupe balls (peeled, seeded, and cut into 1-inch cubes, should be 2 1/2-3 cups) or 1 lb honeydew, cubes (peeled, seeded, and cut into 1-inch cubes, should be 2 1/2-3 cups)
ice water
1/2 cup Everclear alcohol or 1/2 cup vodka
4 cups sugar
1 cup water
1 piece dried ginger (small piece)

Steps:

  • Drop melon into boiling water.
  • Let water return to a boil, then drain.
  • Rinse with ice water, and let drain for 20 minutes.
  • Spread the melon on a platter, sprinkle with alcohol and let stand for 15 minutes.
  • Make a syrup by mixing 2 cups of the sugar with the cup of water.
  • Add the ginger to the syrup and cook mixture over low heat, gradually adding the rest of the sugar.
  • Add the melon to the syrup and continue cooking until melon becomes transparent.
  • Remove the ginger.
  • When mixture has cooled, place in jars and seal.

Nutrition Facts : Calories 361.1, Fat 0.1, Sodium 8.6, Carbohydrate 93, Fiber 0.5, Sugar 92.8, Protein 0.4

CANTALOUPE ITALIAN ICE



Cantaloupe Italian Ice image

Have this and don't worry about the calories!

Provided by Totally Fit & Fabulous

Categories     Desserts     Frozen Dessert Recipes

Time 3h10m

Yield 8

Number Of Ingredients 5

1 ¼ cups superfine sugar
½ cup water
¼ cup lightly packed fresh mint leaves
2 cantaloupes (about 4 lbs each) - peeled, seeded, and cut into 1-inch wedges
mint leaves for garnish

Steps:

  • Place a 7x12-inch glass dish in the freezer to chill.
  • Combine sugar and water in a saucepan over low heat. Cook until sugar has completely dissolved. Add mint, remove from heat, and set aside to cool.
  • Place melon in a food processor and process until pureed; pour into a bowl. Strain mint leaves from cooled syrup and add syrup to the melon. Stir until well combined.
  • Pour cantaloupe mixture into the chilled dish and freeze uncovered for 3 to 4 hours, stirring with a fork every 30 minutes. Continue until mixture is almost frozen and a bit grainy; don't let it freeze completely, otherwise you won't be able to serve it.
  • Place in a decorative bowl and garnish with mint leaves.

Nutrition Facts : Calories 168.1 calories, Carbohydrate 42.5 g, Fat 0.3 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 22.9 mg, Sugar 41.4 g

HONEYDEW AND CANTALOUPE MOUSSE



Honeydew and Cantaloupe Mousse image

Categories     Blender     Fruit     Dessert     Yogurt     Low Sodium     Lemon     Cantaloupe     Honeydew     Midori     Port     Summer     Chill     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8

Number Of Ingredients 14

For the honeydew mousse
1-1/2 envelopes (about 1-1/2 tablespoons) unflavored gelatin
1/4 cup Midori (melon-flavored liqueur)
the flesh of half a 6-to 7-pound honeydew melon
1/4 cup sugar
2 tablespoons fresh lemon juice
1/3 cup plain yogurt
For the cantaloupe mousse
1-1/2 envelopes (about 1-1/2 tablespoons) unflavored gelatin
3 tablespoons Port
3 tablespoons sugar
2 tablespoons fresh lemon juice
1/3 cup plain yogurt
small wedges of honeydew melon and cantaloupe for garnish

Steps:

  • Make the honeydew mousse:
  • In a small saucepan sprinkle the gelatin over the Midori and let it soften for 1 minute. Heat the mixture over low heat, stirring, until the gelatin is dissolved completely and let it cool. In a blender purée the honeydew with the sugar and the lemon juice and with the motor running add the Midori mixture in a stream. Transfer the mixture to a metal bowl set in a larger bowl of ice and cold water and stir it until it is the consistency of raw egg white. Remove the metal bowl from the ice, stir in the yogurt, and let the honeydew mousse stand while making the cantaloupe mousse.
  • Make the cantaloupe mousse:
  • Make the cantaloupe mousse: In a small saucepan sprinkle the gelatin over the Port and let it soften for 1 minute. Heat the mixture over low heat, stirring, until the gelatin is dissolved completely and let it cool. In a blender purée the cantaloupe with the sugar and the lemon juice and with the motor running add the Port mixture in a stream. Transfer the mixture to a metal bowl set in a larger bowl of ice and cold water and stir it until it is the consistency of raw egg white. Remove the metal bowl from the ice and stir in the yogurt.
  • In a 2-quart glass bowl or 8 dessert glasses layer the mousses, chilling them for 5 minutes between each layer, chill the mousse for at least 2 hours or overnight, and garnish it with the melon wedges.

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