Sherbet And Melon Recipes
MELON SORBET
Steps:
- Place the melon in the bowl of a food processor and process until smooth. Add the lemon juice, vodka, and sugar and process for another 30 seconds. Place the mixture into the refrigerator until the mixture reaches 40 degrees F; depending on the temperature of your ingredients and refrigerator, this could take 30 minutes to 1 hour.
- Pour the chilled mixture into the bowl of an ice cream maker and process according to manufacturer's directions. Transfer the sorbet to an airtight container and place in the freezer for 3 to 4 hours before serving.
SHERBET AND MELON
Who wouldn't love this fresh fruit and sherbet combo?!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 6
Number Of Ingredients 4
Steps:
- Cut melon lengthwise in half; remove seeds. Cut melon into 1/4-inch slices; cut away rind. Cut slices in half.
- For each serving, arrange 5 half-slices melon in fan shape on serving plate. Place 1 scoop sherbet at base of slices. Sprinkle with 1/4 cup raspberries. Drizzle with 1 tablespoon liqueur.
Nutrition Facts : Calories 200, Carbohydrate 45 g, Cholesterol 0 mg, Fiber 4 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 45 mg
FROSTY CANTALOUPE SHERBET
Melon lovers are sure to enjoy this frosty dessert. A dish of the sherbet is a refreshing ending to a light lunch or dinner during the summer. It's also a great way to use up overripe cantaloupe. -Mary Dixson of Decatur, Alabama
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Cut cantaloupe in half; discard seeds. Scoop out pulp (there should be about 4 cups of melon). Place cantaloupe and 1 cup milk in a blender or food processor; cover and process until smooth., In a large saucepan, combine sugar and remaining milk. Sprinkle gelatin over top; let stand for 1 minute. Heat over low heat, stirring until gelatin is complete dissolved. , Stir in the corn syrup, salt and pureed cantaloupe. Pour into a 13-in. x 9-in. pan. Cover and freeze until partially frozen, about 3 hours, stirring occasionally., Place cantaloupe mixture in a blender; cover and process until smooth. Return to the pan. Cover and freeze until almost frozen, about 1 hour.
Nutrition Facts : Calories 152 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 170mg sodium, Carbohydrate 35g carbohydrate, Fiber 1g fiber), Protein 5g protein.
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
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- In a blender, puree the cantaloupe until smooth. You should have 2 1/2 cups of melon puree; reserve any extra for another use. Stir in the Sugar Syrup. Pour the sorbet base into an ice cream maker and freeze according to the manufacturer's instructions.
- Pack the melon sorbet into an airtight plastic container. Press a sheet of plastic wrap directly onto the surface of the sorbet, cover and freeze until firm, about 4 hours. Scoop into bowls and serve.
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- Combine cantaloupe, sweetener, and lemon juice in a blender or food processor; process until smooth. Transfer mixture to a medium bowl.
- Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves, about 4 minutes. Add to cantaloupe mixture, stirring well. Add yogurt, stirring until smooth.
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- In a pot, whisk together the sugar and water over medium/high heat until the sugar dissolves. Remove from heat, add the mint, and allow to steep for 30 minutes. Remove the mint and reserve the syrup until you need it.
- In a small bowl, whisk together the meringue powder and water. Whisk until you create a lot of foam. This is an egg white substitute. You could use egg whites if you prefer, but since we aren't cooking them I feel it's safer to simply use the substitute. This adds a nice creamy texture to the sorbet.
- In a food processor, combine the frozen fruit, syrup, and egg whites (a.k.a. the meringue powder + water mixture). Blend just until smooth. Your sorbet is ready to serve right out of the food processor. If you don't plan to consume it all right away, be sure to store it in the freezer or it will not retain its sorbet consistency.
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- In a medium saucepan over medium-low heat add the milk, sugar, honey and salt. Cook, stirring frequently until the sugar and honey are dissolved. Set aside to cool or place in the fridge.
- Remove the seeds from the melons then slice the flesh from the rind. Chop the fruit into uniform-ish cubes, dividing the honeydew from the cantaloupe.
- In a blender, blend together one of the melons with half of the milk mixture. Transfer to a pitcher or spouted bowl and place in the fridge. Rinse out the blender and do the same with the second melon.
- Use an ice cream maker to process each sherbet separately. You can process one and place it in the freezer while the other is processing (the canister of my ice cream maker was able to stay cold enough to process both sherbets without having to refreeze it in between). Freeze the two melon sherbets in loaf pans covered with plastic and foil or in air tight plastic containers.
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