Best 8 Cantaloupe Tarragon And Vodka Sherbet Recipes

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If you're looking for a refreshing and unique dessert that is sure to impress your guests, look no further than cantaloupe tarragon and vodka sherbet. This delightful sherbet combines the sweet and juicy flavor of cantaloupe with the herbal notes of tarragon and the subtle warmth of vodka to create a truly unforgettable taste experience. Served chilled, this elegant dessert is perfect for any occasion and can easily be customized to suit your own preferences.

Check out the recipes below so you can choose the best recipe for yourself!

CANTALOUPE, TARRAGON, AND VODKA SHERBET



Cantaloupe, Tarragon, and Vodka Sherbet image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h50m

Yield Makes about 1 1/2 pints

Number Of Ingredients 6

2/3 cup sugar
2/3 cup water
1/3 cup packed fresh tarragon leaves
1/2 ripe cantaloupe, peeled, seeded, and chopped (about 3 cups)
1/2 cup heavy cream
2 tablespoons vodka

Steps:

  • Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat and add tarragon. Let steep 15 minutes. Pour through a fine sieve set over a bowl; discard solids. Refrigerate syrup until cold, about 15 minutes.
  • Puree cantaloupe and tarragon syrup in a blender until smooth. Transfer mixture to a bowl and stir in cream and vodka. Cover and refrigerate until cold, at least 1 hour and up to 2 hours.
  • Chill a loaf pan in freezer at least 10 minutes. Freeze and churn cantaloupe mixture in an ice cream maker according to manufacturer's directions, then transfer to pan. Cover with plastic wrap and freeze until hardened, at least 2 hours; sherbet can be frozen up to 2 weeks ahead.

FROSTY CANTALOUPE SHERBET



Frosty Cantaloupe Sherbet image

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

1 small ripe cantaloupe
2 cups cold fat-free milk, divided
1/3 cup sugar
1 envelope unflavored gelatin
1/4 cup light corn syrup
1/4 teaspoon salt

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 AND TARRAGON SORBET



Cantaloupe and Tarragon Sorbet image

Musky cantaloupe stands up to tarragon's assertive aniselike flavor in this palate-cleansing treat.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Yield Makes 4 cups

Number Of Ingredients 3

1 small cantaloupe (1 1/2 pounds), halved, seeded, rind removed, flesh cut into 2-inch pieces
1 tablespoon fresh lemon juice
2 cups Herb Syrup with tarragon

Steps:

  • Process cantaloupe and 2 tablespoons water in a food processor until smooth, about 2 minutes. Transfer to a large bowl. Stir in lemon juice and syrup.
  • Pour mixture through a fine sieve into another large bowl; discard solids. Freeze in an ice cream maker according to manufacturer's instructions. Transfer sorbet to an airtight container; freeze at least 4 hours or up to 1 week before serving.

CANTALOUPE SHERBET



Cantaloupe Sherbet image

I depend on this recipe often in summer. You can find me in the kitchen early in the day preparing it. Then we sit outside under the evening Texas sky and enjoy every spoonful!

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 9 servings.

Number Of Ingredients 3

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

Steps:

  • Cut cantaloupe in half; discard seeds. Peel and slice cantaloupe; cut into large pieces. Place in a blender container. Add milk and honey; cover and blend until smooth. Pour into a freezer-proof container. Freeze overnight or until firm.

Nutrition Facts : Calories 158 calories, Fat 0 fat, Cholesterol 3mg cholesterol, Sodium 52mg sodium, Carbohydrate 35g carbohydrate, Fiber 4g protein.

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

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

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

1/2 cup water
1/2 cup sugar
2 tablespoons Pernod
two 3-inch strips of lemon zest
1 tablespoon fresh lemon juice
1 cantaloupe (about 2 1/2 pounds), seeds and rind discarded and the flesh chopped (about 3 1/2 cups)
1/4 cup heavy cream

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.

CRAZY CANTALOUPE SORBET



Crazy Cantaloupe Sorbet image

This recipe will keep you coming back for more!

Provided by Charlotte Jay

Categories     Desserts     Frozen Dessert Recipes     Sorbet Recipes

Time 1h20m

Yield 6

Number Of Ingredients 4

1 cantaloupe, halved and seeded
1 fluid ounce 100% mango juice, or more as needed
2 cups water
1 cup white sugar

Steps:

  • Scoop cantaloupe meat into a bowl and mash with a potato masher until smooth. Run cantaloupe through a strainer, collecting juice in a measuring cup. Collect 1 1/2 cup cantaloupe juice, adding enough mango juice to reach 1 1/2 cups as needed. Discard cantaloupe pulp or reserve for another use.
  • Pour juice mixture into a bowl; mix in water and sugar until sugar is dissolved.
  • Transfer juice mixture to an ice cream maker and follow manufacturer's instructions for sorbet.

Nutrition Facts : Calories 162.8 calories, Carbohydrate 41.5 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.8 g, Sodium 17.3 mg, Sugar 40.6 g

CANTALOUPE SORBET



Cantaloupe Sorbet image

Categories     Mixer     Dessert     Frozen Dessert     Cantaloupe     Summer     Bon Appétit     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 3

2/3 cup sugar
1/2 cup water
3 cups 1-inch pieces peeled seeded cantaloupe (about 1/2 cantaloupe)

Steps:

  • Combine sugar and water in medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Transfer to 11x7x2-inch glass dish and chill until cold, about 2 hours.
  • Puree cantaloupe in blender until smooth. Add to sugar syrup in dish and stir until well blended. Freeze until almost firm, stirring occasionally, at least 3 hours or overnight.
  • Transfer cantaloupe mixture to large bowl. Using electric mixer, beat until fluffy. Return to freezer and freeze until firm (do not stir), at least 3 hours or overnight. (Sorbet can be prepared 3 days ahead.) Cover and keep frozen.

Tips for Making Cantaloupe Tarragon and Vodka Sherbet:

  • Use ripe cantaloupe: The riper the cantaloupe, the sweeter and more flavorful the sherbet will be. Look for cantaloupes that are deep orange in color and have a sweet smell.
  • Use fresh tarragon: Fresh tarragon has a delicate flavor that complements the cantaloupe perfectly. If you can't find fresh tarragon, you can substitute dried tarragon, but use half the amount.
  • Chill the ingredients before churning: Chilling the ingredients before churning will help the sherbet freeze more quickly and smoothly.
  • Churn the sherbet until it is thick and creamy: The sherbet is ready when it has reached a soft-serve consistency. If you churn it too long, it will become too hard.
  • Freeze the sherbet for at least 4 hours before serving: This will allow the sherbet to firm up and develop its full flavor.

Conclusion:

Cantaloupe tarragon and vodka sherbet is a delicious and refreshing summer treat. It is easy to make and can be enjoyed by people of all ages. The combination of cantaloupe, tarragon, and vodka creates a unique and flavorful sherbet that is perfect for a hot day. So next time you are looking for a refreshing and delicious dessert, give cantaloupe tarragon and vodka sherbet a try.

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