My Wonderful World

W e l c o m e... And Enjoy!

Saturday, June 20, 2015

Cantaloupe Sorbet and Other Treats

Such a treat to see spring here....and the arrival of fresh fruits and vegetables.    Over the weekend, I found some great cantaloupe at the grocery.  I just had to buy two and enjoy one for breakfast and the second one....SORBET! 




 After seeding and peeling, the sliced fruit is 
ready for the food processor. 


Process with simple syrup or use Splenda.  


After processing, run through a fine strainer, pressing down with the back of a spoon  if you want to remove all the small pieces that remain.   I usually return to processor and repeat until all small pieces are smooth.  




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Cantaloupe Sorbet

sorbets

1 cup water
1 cup Splenda
4 cup cantaloupe; diced
2 tablespoon fresh lemon juice

Combine water and Splenda. Stir to dissolve.

Peel and seed cantaloupe. One large melon should provide your necessary quantity. Remove cantaloupe from shell and puree in an electric blender on high speed. Add cantaloupe pulp and lemon juice to Splenda syrup. Freeze per manufacturers directions.


If you choose, equal amounts of sugar and water can be used for the simple syrup.  

Notes:  WHStoneman

Yield: 2 quarts


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Do not use the ice cream freezer for storage but remove from ice cream freezer, place in another container and let cure for a few hours.

Enjoy This Happy Spring Day with
Chilled Cantaloupe Soup!

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Chilled Cantaloupe Soup



1 large cantaloupe; very ripe
1/2 tsp cinnamon
2 1/4 c orange juice
2 tb lime juice
1/4 c heavy cream
1 tb mint leaves; julienne

Remove seeds from cantaloupe and dice the pulp. Place pulp and cinnamon in
food processor bowl and puree.

Combine orange and lime juices and heavy cream and stir into puree. Chill
and serve in chilled bowls. Garnish with mint, if desired.

Yield: 6 servings


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May 30.... addendum:    Just found this link!!   Sounds delicious.  Lime Mango Sorbet


April 23, 2011 Update!!   Just purchased a Cuisinart Ice Cream Maker from Williams/Sonoma.  I love this thing!     So easy to use.    I have found that I can whip up a batch of frozen treat using a small box of Jello instant sugar free, fat free pudding mix.  Any flavor will do...but you use three cups of 2% milk instead of the pudding recommendation of two cups.  


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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2015