Photo: Johnny Miller; Styling: Sarah Smart
Our creamy Cantaloupe Sherbet delivers a refreshing summertime dessert and captures the absolute essence of melon.
Yield:
Serves 10 (serving size: 1/2 cup)
Total time:
2 Hours
Recipe Time
Hands-on:
25 Minutes
Total:
2 Hours
Nutritional Information
Calories
120
Fat
3.1 g
Satfat
1.9 g
Monofat
0.9 g
Polyfat
0.2 g
Protein
0.7 g
Carbohydrate
22.4 g
Fiber
0.5 g
Cholesterol
11 mg
Iron
0.1 mg
Sodium
48 mg
Calcium
12 mg
Ingredients
3/4 cup
water
1/2 cup
sugar
1/4 cup
light-colored corn syrup
1/8 teaspoon
salt
4 cups
chopped cantaloupe (about 3 pounds)
2 tablespoons
vodka
1 tablespoon
fresh lime juice
2 tablespoons
heavy cream
Preparation
1. Bring first 4 ingredients to a boil in a saucepan; cook 1 minute or until sugar dissolves. Remove from heat. Place pan in a large ice-filled bowl for 15 minutes or until sugar mixture cools completely, stirring occasionally.
2. Place cantaloupe, vodka, and juice in a food processor; process until smooth. Strain cantaloupe mixture through a sieve over a bowl; discard solids. Add sugar mixture and cream to cantaloupe mixture; stir well.
3. Pour cantaloupe mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sherbet into a freezer-safe container; cover and freeze 1 hour or until firm.
June 2013
