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.
eat to medium-low, add cantaloupe and chopped mint, and cook
Position
knife blade in food processor bowl; add cantaloupe and process until smooth.
Mix cantaloupe, sugar and lemon juice; stir well.
Cover and freeze until almost firm, stirring occasionally.
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.
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.
Dissolve sugar in hot water (do not boil).
Bring to just under room temperature.
Add cantaloupe, cinnamon, salt and Port-wine. Blend and freeze for 45 minutes.
Remove from freezer.
Stir in cream and freeze 1 hour to 1-1/2 hours.
Spoon into small dessert bowls and garnish with mint leaves.
Makes six to eight servings.
gain. Repeat this until the sorbet is creamy.
Slice cantaloupe in half, deseed and remove rind, reserving all juices. Cut into small pieces and push through a ricer.
Place melon with juice and water into a saucepan and bring to a boil. Simmer for 5 minutes, stirring often.
Mix sugar and flour and slowly add to hot mixture, stirring constantly.
Add butter and nutmeg, stir until butter melts.
Cool and pour into prebaked pie crust.
If desired, top with meringue made according to your favorite recipe and brown in oven.
eeler, slice the peeled rockmelon/cantaloupe into long ribbons and cut
akes 2 cups.
Lemon Sorbet:
Combine, refrigerate 4 hours
Slice cantaloupe into thin chunks about 2 inches square.
Spread bread rounds with pesto.
Using a vegetable peeler, slice cheese into 6 thick slices.
Assemble bruschetta as follows: bread round, prosciutto slice, cheese slice, melon slice.
Secure with wooden skewers or long toothpicks.
Serve immediately.
reezer while you prepare the sorbet mixture.
In a large
llow 1/2 of the sorbet to soften a little and
Fill one cup measure with cantaloupe.
Pour milk over cantaloupe until cup is filled to the top.
Pour milk and cantaloupe into blender.
Add ice, sugar and cardamom.
Blend until smooth and creamy; serve immediately.
Pour all ingredients in a shaker filled with ice.
Shake vigorously and strain into a chilled martini glass.
Garnish with a cherry and/or cantaloupe cube.
Take a fresh cantaloupe and dice 1/3 c to 1/2 c up well in a microwavable dish. The amount depends on the ratio of flour to cantaloupe you prefer.
Pour the 1/4 cup flour over the cantaloupe.
Mix the two very well. Aim for a few chunks to remain, but not many.
Evenly spread on bottom of container.
Microwave for about 45 seconds to a minute.
Prepare your 1/2 c ice cream while waiting for it to cool.
Now dip the cobbler in the ice cream or dump the ice cream on the cobbler creation.
Then dine.
repared loaf pan. Dollop coconut sorbet on top and spread evenly
id, or with foil if sorbet is too high for lid
Wash and cut grapes in half.
Mix fruit and nuts together in a bowl.
Refrigerate.
Serve in crisp iceberg lettuce cups.
Top with Cream Cheese Dressing (recipe follows).
Serves 9.
Allow the tub of sorbet to soften.
In a large bowl, beat the sorbet, lemon juice and cava (sparkling wine) until creamy.
Either serve straight away as a drink, or pour into dessert bowls and freeze.