Cantaloupe sherbet recipe
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A sherbet is a little like a sorbet, but also contains milk. They make great ice lollies!
7 people made this
- 1.8kg cantaloupe, grated
- 350ml evaporated milk
- 2 litres water
- 250g caster sugar or to taste
MethodPrep:20min ›Extra time:6hr freezing › Ready in:6hr20min
- Mix cantaloupe, evaporated milk, water and sugar in a large pitcher/serving jug, stirring until combined. Refrigerate for 10 minutes. Divide grated cantaloupe and liquid into moulds and freeze until firm, about 6 hours.
Reviews & ratingsAverage global rating:(7)
Reviews in English (6)
What a refreshing treat for the whole family! I used sweetened condensed milk instead of evaporated milk, didn't use the sugar and used 1/2 the water. Poured it into popsickle molds for my daughter. Turned out to be a great snack without too much sugar.-06 Sep 2010
I used to make this all the time as a little girl back when I lived in the PI. Thanks for the reminder. I'm gonna have to make it again!-26 Mar 2011
This was pretty good. I didn't have molds so I used 3 oz. dixie cups with short popsicle sticks in them, and ripped off the paper when ready to eat. The pops were awkward to eat, so using a bowl underneath while eating it made it ok. A quarter recipe made 13 dixie cups.-13 Jun 2012
A couple weeks ago I was at one of the farmers markets near my house and got my first Rocky Ford cantaloupe of the season. Just as I look forward to Colorado’s Palisade peaches, I have an equal love for all of the Rocky Ford melons. I especially love getting them at the farmers markets because they will pick one out for me so I don’t have to worry about winding up with a flavorless or mushy melon.
I know some of you are already starting to think about fall, but I am still stuck in summer and savoring every last day of it. The kids around here started back to school this week and I feel like once that happens everyone gets all pumpkin spice happy.
Not me though! I won’t be breaking out the pumpkin, cinnamon, and fall scented candles for at least another month. In the meantime I’m going to keep eating all the melons and peaches and making frozen, refreshing, and seasonal treats like this Cantaloupe Sorbet.
This was my first time using a melon to make a sorbet. I’ve made lots of different berry sorbets so I figured why not make one with a cantaloupe. The cantaloupe made an amazingly creamy sorbet and the color is just stunning!
On top of being beautiful and delicious, this sorbet uses minimal ingredients and is so easy to make! All you need is a large cantaloupe, sugar, a lime, and a couple tablespoons of vodka. The vodka is flavorless so you won’t taste it at all, but it keeps the sorbet soft so you don’t have to use a chisel to get it out of the container once it’s frozen.
The flavor of the cantaloupe is at the forefront as it should be, but I love the hint of lime flavor that you get as well. This cantaloupe sorbet is a perfectly refreshing summer treat that you must make before all the pumpkins and apples take over your kitchen!
Blueberry Sherbet: Follow basic recipe. Omit cantaloupe. Use 3 cups whole blueberries. Makes about 3 1/2 cups.
Honeydew Sherbet: Follow basic recipe. Omit cantaloupe. Use 3 cups cubed honeydew melon. Makes about 4 cups.
Nectarine or Peach Sherbet: Follow basic recipe. Omit cantaloupe. Use 3 cups cubed nectarines or peaches and 1 tablespoon lemon juice. Makes about 4 cups.
Papaya Sherbet: Follow basic recipe. Omit cantaloupe. Use 3 cups cubed papaya and 1 tablespoon lemon juice. Makes about 4 cups.
Pineapple Sherbet: Follow basic recipe. Omit cantaloupe. Use 3 cups cubed pineapple.
Strawberry Sherbet: Follow basic recipe. Omit cantaloupe. Use 3 cups whole strawberries.
Watermelon Sherbet: Follow basic recipe. Omit cantaloupe. Use 3 cups cubed watermelon.
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How to really make it
Combine cantaloupe, sweetener, and fresh lemon juice in a blender or mixer process until smooth. Transfer mixture to a medium bowl.
Sprinkle gelatin over cold water in a tiny 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.
Pour mixture into an 8-inch square pan freeze until almost firm.
Transfer mixture to some large bowl beat having a mixer at high speed until fluffy. Spoon mixture back into pan freeze until firm.
Scoop into 5 individual serving dishes to serve. Garnish each serving with a cantaloupe wedge, if desired (cantaloupe wedge not included in analysis).
How To Pick Ripe Cantaloupe At The Store
Okay, so now let’s discuss the cantaloupe, shall we?
Do you know how to pick out the perfect cantaloupe at the grocery store? If not, here are some tips you can use to make sure you start off your tasty cantaloupe sorbet with the sweetest cantaloupe possible. Believe me, it makes a huge difference.
1. Check the color: Lighter skin is better so look for a beige color and avoid cantaloupes that look overly green. A little green is okay, but it should be mostly beige.
2. Pick it up: Pick up the cantaloupe. Does it feel heavy for its size, especially in comparison to its cantaloupe buddies? If so, take it!
3. Smell it: Take note of how the cantaloupe smells. If it smells like nothing, it’ll probably taste like, well, nothing. You’ll want to find one that smells sweet and fruity. But, if it smells too sweet, almost too potent, it could be overly ripe, so make sure it’s not overwhelming.
4. Check the blossom end: Find the blossom end of the cantaloupe (that small circle where it looks like a stem came from) and gently press with your thumbs. This should have some give, but not too much or too little. A little give and you’re good to go.
Cantaloupe Melon Sorbet
I love it when you hit that point in the summer where all the melons start to get super sweet and you don’t even have to try to pick out the perfect one. They’re all great!
I’ll be honest, honeydew is my least favorite. I seem to associate it with the early 90’s and for some reason that sort of kills it’s appeal. Weird. Watermelon is lovely, yes, but I find that it brings out suppressed cannibalistic qualities as I am only ever interested in the heart.
I kid. But if it’s not the crunchy, seedless heart, I’m not really interested.
Oh, dear. I could eat a whole one myself without blinking. They are SO good cubed and ice cold. They tend to start getting cheaper around July, and sweeter too. Especially if you can find local cantaloupe from a road side stand or farmers market. Those are almost always guaranteed to be sweet.
I start to really stockpile cantaloupe at this point in the summer. But even I can’t eat it all myself. The excess cantaloupe sitting on my counter calls for something easy and refreshing. Something icy and cold.
This only calls for 4 ingredients and is so easy to make. Chill your cantaloupe cubes before pureeing with a cold simple syrup and your sorbet will freeze up even faster. The texture is so light and smooth. Let it sit out for a few minutes after freezing solid before scooping, although, as far as sorbets go, this one is pretty easy to dish out.
If you’re a cantaloupe lover like I am, this is just the thing on a hot summer night.
This deliciously light, sweet and refreshing Cantaloupe Sherbet has everything and nothing to do with what I’m about to say.
I do a lot of thinking in the shower. Why do you need to know that? Well, you probably don’t. Nevertheless, allow me to over share. I got this new minty shampoo and it works wonders in the thought department. I think the fresh minty smells might be penetrating my brain.
Last minty shower I got to thinking about my dream job. After I mulled over my dream job I got to thinking about you. Yes, you. I think about you. It’s true. What’s your dream job? Are you lucky enough to have it? Does it pay you the millions of dollars that you deserve? Are you paid in smiles from your little squirt? Do you wake up in the morning before the alarm goes off because you’re thrilled to get to work? If not, what’s the difference between what you do now and what you really want to do? What will it take to make your dreams your reality?
I know. Lots and lots of questions. I told you the minty shampoo was good!
In some ways, I think I have my dream job. I get to cook and write about food virtually every day of the week. If someone would have told me two years ago, while I was grinding away in college, that I would soon get to write about and photograph food, I would have said to them “Awesome Opossum!”
So I feel like I’m mostly living the good life. Of course there’s the day to day of life that sometimes seems daunting or downright annoying, but all things considered it’s a dreamy.
This can’t be it though. I’m not done dreaming it yet! I think one of my dream jobs would be working for Epicurious or Bon Appetit or Gourmet Magazine in some way. Dreamy right!? I’d also like some sort of television or Internet show. I know. I owe you another podcast. Long story. I’m working on that. Maybe more minty showers will lead me in the right direction.
Remember I said that this post has everything and nothing to do with my ramblings?
Well this lovely Cantaloupe Sherbet is a recipe from Epicurious.com- my dream job destination. The recipe didn’t have a picture attached, so you can say you saw it here first.
The flavor of the cantaloupe sherbert is just outta sight. It’s light and sweet but the cantaloupe flavor really comes through. It’s not over laden with sugar. The consistency might be an issue. I keep my freezer very cold and this sherbert isn’t exactly a scoopable treat. Once in the freezer overnight, the only way I got it into the cup was as a shaved ice/granita kind of thing. Let’s just say I did more scraping than scooping . Maybe I churned wrong? I dunno. Hard to say.
Important! Check out the second installment of Baking Basics at Foodproof. It’s more than you ever wanted to know about muffins. Good stuff.
1/2 cup water
1/2 cup sugar
2 tablespoons Pernod (Forgive me, I used a bit of rum. If you leave out the booze just add substitute corn syrup and a pinch of salt. But as Shawn noted in the comments below, the alcohol is an important part of the freezing process. Thanks Shawn!)
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
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 Sherbet – This easy 5-ingredient melon sherbet is a great way to transform fresh cantaloupe into a low-sugar frozen dessert. You probably will not find this sherbet flavor at any ice cream parlor. Try this tasty, excellent vitamin-C rich canteloupe recipe and enjoy a very guilt-free summer treat.
This diabetic – friendly creamy Cantaloupe Sherbet delivers a refreshing summertime dessert and captures the absolute essence of melon. This melon sherbet recipe is all-natural, and refreshing. You won’t need an ice cream machine to make this light, creamy, delicious sherbet. It’s a cool way to have some fresh fruit on a hot summer day.
Put the canteloupe in the blender and puree Add other ingredients and put in ice cream freezer.
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A simple and refreshing treat to satisfy that sweet tooth. Sherbet is usually made with fruit, dairy and sugar. This recipe is dairy and sugar-free yet offers a sweet flavor and soft-serve texture.
What’s the benefits of going for a dairy-free sherbet? For starters, dairy is arguably one of the least healthy foods that humans eat. Dairy is associated with multiple types of cancer, autoimmune disease and even plaque build-up. Add to this the possible connection with allergies, poor skin health, constipation and ear infections… staying dairy-free seems pretty obvious.
When picking out your melon, choose a cantaloupe that’s firm, heavy and symmetrical without soft spots or bruising. If you have a cantaloupe that’s getting too ripe, don’t toss it out, simply cut it into cubes and throw in the freeze
The longer that you freeze your cantaloupe and banana the more almond milk you’ll need when blending. We found the best sherbet results after freezing for about 3 hours. At this point the melon is firm but not rock solid.