Crazy Cantaloupe Sorbet Food

CANTALOUPE SORBET

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.

CANTALOUPE SORBET

Steps:

• Put the cantaloupe chunks into the container of an electric blender.
• Puree until mixture is smooth.
• Measure 4 cups of puree and discard the rest.
• Return the 4 cups of puree back to the blender; add in the sugar and lemon juice.
• Pulse quickly to blend.
• Transfer mixture to a bowl; cover and refrigerate until chilled, at least 1 hour.
• Freeze mixture in an ice cream maker according to the manufactuer's directions.

CRAZY CANTALOUPE SORBET

Steps:

• Scoop cantaloupe meat into a bowl and mash with a potato masher until smooth. Run cantaloupe through a strainer, collecting juice in a measuring cup. Collect 1 1/2 cup cantaloupe juice, adding enough mango juice to reach 1 1/2 cups as needed. Discard cantaloupe pulp or reserve for another use.
• Pour juice mixture into a bowl; mix in water and sugar until sugar is dissolved.
• Transfer juice mixture to an ice cream maker and follow manufacturer's instructions for sorbet.

CANTALOUPE SORBET

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

Steps:

• Cook and stir water, sugar, honey, and lemon juice together in a saucepan over medium heat until sugar is dissolved and mixture is clear, about 10 minutes.
• Reduce heat to medium-low, add cantaloupe and chopped mint, and cook until liquid reduces by half, 5 to 10 minutes.
• Transfer cantaloupe mixture to a wide, shallow dish and refrigerate to cool completely.
• Blend the cantaloupe mixture until smooth. Stir champagne into the pureed mixture until smooth. Strain the mixture through a fine-mesh sieve onto a rimmed baking sheet.
• Freeze strained mixture until completely firm. Scrape frozen puree from sheet and blend in a blender until smooth. Pour onto the sheet and freeze again until firm. Repeat process until the mixture is smooth and creamy, like a sorbet. Garnish with mint leaves.

CANTALOUPE SORBET

Steps:

• Mix together sugar and water in a heavy saucepan.
• Bring to a boil.
• Reduce heat to low, and simmer and stir until sugar is melted.
• Remove from heat, place in refrigerator and cool completely.
• Puree cantaloupe and lemon juice, and sugar water.
• Start ice cream maker and pour mixture through hole in lid.
• Freeze according to ice cream maker directions.

CANTALOUPE SHERBET

Steps:

• Cut cantaloupe in half; discard seeds. Peel and slice cantaloupe; cut into large pieces. Place in a blender container. Add milk and honey; cover and blend until smooth. Pour into a freezer-proof container. Freeze overnight or until firm.