Frosty Cantaloupe Sherbet Food

CANTALOUPE SHERBET

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.

CANTALOUPE SHERBET

Steps:

• 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 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 SHERBET

Steps:

• 1. In small saucepan, sprinkle gelatin over milk. Stir over low heat until dissolved. Place in blender container with cantaloupe and corn syrup and cover. Blend on high speed 30 seconds. Pour into 9-inch square baking pan. Cover; freeze overnight. Soften slightly at room temperature, about 10 to 15 minutes and spoon into large bowl. With mixer at low speed, beat until smooth but not melted. Pour into 4-cup mold or freezer container. Cover; freeze about 4 hours or until firm. Soften at room temperature for easier scooping.