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Cantaloupe Sorbet

August 28, 2013 by Earth Dance Farm

Cantaloupe Sorbet
Ingredients
  • 1 large very ripe cantaloupe or crenshaw melon (about 4 pounds melon)
  • 1 cup sugar
Instructions
  1. In a small saucepan, bring sugar and 1 cup water to a boil. Reduce heat to maintain a simmer and cook until it thickens slightly, about 10 minutes. Let cool to room temperature.
  2. While sugar syrup cools, peel, seed, and cut melon into cubes.
  3. Whirl melon in a blender or food processor until completely and utterly pureed. You will need to do this in batches. Transfer each batch to a large bowl.
  4. Add about half the sugar syrup to the pureed melon. Taste. It should be a bit sweeter than you want the final sorbet to taste. Add more sugar syrup, about a tablespoon at a time, to taste.
  5. Cover and chill mixture at least an hour and up to overnight.
  6. Freeze mixture according to manufacturer’s instructions or pour into a metal baking pan and freeze, stirring every 30 to 60 minutes, until frozen.
3.2.1251

 

Print Recipe
Cantaloupe Sorbet
Servings
Servings

Filed Under: Recipes

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Earth Dance Farm

27842 141st Ave.
Spring Valley, MN 55975
507-378-4252

Earth Dance Farm

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