Cantaloupe-Ginger Sorbet

Course : Sorbet
Serves: 8
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4 pounds cantaloupe almost overripe
2 Cup sugar
2 Cup water
1 piece fresh gingerroot cut into 2-inch
1 piece freshly grated
2 tablespoons fresh lemon juice

Preparation / Directions:

Make a simple syrup by cooking sugar, water and ginger in heavy small saucepan over low heat until sugar dissolves, swirling pan occasionally. Increase heat and bring to boil. Immediately remove from heat. Cool completely. Strain out ginger. Refrigerate until ready to use (can be prepared up to 2 weeks in advance). Peel, seed and dice cantaloupe. Measure 3 cups flesh. Puree in food processor until very smooth. You should have 2 « c. puree. Blend melon puree, simple syrup and lemon juice together. Transfer to ice cream maker and process according to manufacturer's directions. Transfer to container and freeze (can be prepared up to 1 day ahead). OR freeze in loaf pan in the freezer. Remove from freezer before serving, and process until smooth in food processo


Nutritional Information:

1670 Calories (kcal); 0g Total Fat; (0% calories from fat); 2g Protein; 442g Carbohydrate; 0mg Cholesterol; 23mg Sodium

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