Best Cantaloupe Sorbet With Melon Confetti Compote Recipes

Cantaloupe Sorbet image

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.

Cantaloupe Sorbet image

Provided by Chef shapeweaver

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 4

1/2 cup sugar
1 cup water
4 cups fresh cantaloupe or 4 cups frozen cantaloupe, chopped in bite sized pieces, slightly thawed
1 tablespoon lemon juice

Steps:

Nutrition Facts : Calories 101.4, Fat 0.2, SaturatedFat 0.1, Sodium 17.9, Carbohydrate 25.6, Fiber 1, Sugar 25.1, Protein 0.9

Cantaloupe Sherbet image

Provided by PaulaG

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

Melon Compote image

Yield Serves 6

Number Of Ingredients 9

1 1/2 cups sugar
1/2 cup water
1/4 cup fresh lime juice
a 1-inch piece gingerroot, peeled and grated
1 1/2 teaspoons ground cumin
freshly ground black pepper to taste
2 cups 3/4-inch watermelon balls (from about a 3-pound piece, seeded)
2 cups 3/4-inch honeydew melon balls (from about a 3-pound piece, seeded)
2 cups 3/4-inch cantaloupe balls (from about a 3-pound piece, seeded)

Steps:

In a 1-quart saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and simmer 2 minutes. Cool syrup and stir in lime juice, gingerroot, cumin, pepper, and salt to taste. In a bowl toss together melon balls and syrup. Chill compote, covered, at least until cold, about 2 hours, and up to 3 days.