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Cantaloupe Sorbet

Diet.Chef's picture
  Orange juice 1 Cup (16 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Cantaloupe 2 Cup (32 tbs), chopped
  Light cream 1⁄2 Cup (8 tbs)
  Lemon juice 3 Tablespoon
  Egg white 2
  Egg whites 2

In a saucepan combine orange juice and 1/4 cup sugar; bring to boiling, stirring occasionally to dissolve sugar. Reduce heat; simmer for 5 minutes. Cool.
In a blender container or food processor bowl combine 2 cups chopped cantaloupe and light cream. Cover; blend or process about 1 minute or till smooth. Stir in the lemon juice and the cooled orange juice mixture. Transfer mixture to a 12x7 1/2x2-inch baking dish or a 9x9x2-inch baking pan. Cover; freeze about 4 hours or till firm.
Beat egg whites with an electric mixer on medium speed till soft peaks form (tips curl). Gradually add 1/4 cup sugar, beating till stiff peaks form (tips stand straight). Break the frozen mixture into chunks; transfer mixture to a chilled mixer bowl. Beat frozen mixture with the electric mixer till smooth, but not melted. Fold in the beaten egg whites. Return to the 12x7 1/2x2-inch baking dish. Cover; freeze sorbet for several hours or till firm.
Let sorbet stand at room temperature about 5 minutes before serving. Serve sorbet on chilled cantaloupe halves, if desired. Makes 6 servings.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

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