Best 5 Frosty Cantaloupe Sherbet Recipes
In pursuit of a dessert that combines sweet refreshment with a burst of summer flavors, frosty cantaloupe sherbet emerges as an irresistible treat. This frozen delight, crafted with ripe cantaloupe, delivers a luscious symphony of sweet and juicy notes, perfectly complemented by a cooling sherbet texture. Whether seeking a refreshing respite on a hot summer day or an indulgent ending to a delightful meal, frosty cantaloupe sherbet beckons as an exceptional culinary creation.
Check out the recipes below so you can choose the best recipe for yourself!
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.
Tips:
- Choose ripe cantaloupe: The riper the cantaloupe, the sweeter and more flavorful the sherbet will be. Look for cantaloupes that are heavy for their size, have a deep orange color, and give slightly when pressed.
- Chill the cantaloupe and cream before churning: This will help the sherbet freeze faster and smoother.
- Use a food processor or blender to puree the cantaloupe: This will create a smooth, consistent base for the sherbet.
- Add sugar and lemon juice to taste: The amount of sugar and lemon juice you add will depend on your personal preference. Start with a small amount and add more to taste.
- Churn the sherbet in an ice cream maker according to the manufacturer's instructions: This will take about 20-30 minutes.
- Transfer the sherbet to a freezer-safe container and freeze for at least 4 hours before serving: This will allow the sherbet to firm up and develop its full flavor.
Conclusion:
Frosty Cantaloupe Sherbet is a refreshing and delicious summer treat that is easy to make at home. With just a few simple ingredients and an ice cream maker, you can enjoy this creamy, icy dessert in no time. Serve it as a refreshing snack, a light dessert, or a topping for your favorite summer fruits. For a vegan version, try using almond or coconut milk instead of cream. If you don't have an ice cream maker, you can still make this sherbet by freezing the mixture in a covered container and stirring it every few hours until it is frozen solid. No matter how you choose to make it, Frosty Cantaloupe Sherbet is a delicious and refreshing treat that is sure to please everyone.
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