Mix sugar and water.
Cook until the syrup gets syrupy.
Cool and chill.
Peel cantaloupe and cut into balls or bite size pieces.
Pour syrup over cantaloupe; freeze immediately.
Serve partly frozen for a real treat.
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.
Cube cantaloupe and place in freezer container.
Cover with pineapple.
Freeze.
Thaw partially before serving.
Yield: 1 serving.
o cool.
Place the cantaloupe in a medium saucepan over
Peel and seed cantaloupes.
Puree enough cantaloupe in a blender to make 2 cups.
With a mixer, beat 1 1/2 cups of the cantaloupe puree, 1/4 cup water and cake mix until well blended. Bake in an ungreased angel food cake pan at 350\u00b0 for 40 minutes. Refer to package for cooling directions.
With a melon baller, make as many melon balls as possible with the remaining cantaloupe.
eat to medium-low, add cantaloupe and chopped mint, and cook
Peel and seed cantaloupe, then cut into chunks. Put in food processor or blender, and whirl till very smooth.
In an air tight container mix 2 cups cantaloupe puree with simple syrup, cover and store in fridge; use within 2 days.
*Fizzy drink: in a tall glass add 2-3 tablespoons cantaloupe syrup and top off with soda water, garnish with a few frozen melon balls.
Blend cantaloupe, orange juice and lemon juice in a blender until smooth. Add 2 cups frozen yogurt and blend again until smooth. Serves 2.
Cook fresh peas in small amount of water 10 to 12 minutes (or place frozen peas in colander and run cold water to thaw). Combine watercress, mayonnaise, sour cream, lemon peel, mustard and pepper. Stir into chicken mixture and chill. Arrange plates with lettuce and arrange cantaloupe slices atop.
Add chicken mixture.
Mix mayonnaise, lemon juice, salt and pepper in large bowl until blended.
Add remaining ingredients except cantaloupe; toss. Cover and refrigerate about 2 hours or until chilled.
Spoon salad onto cantaloupe wedges.
Yields 6 servings.
Chop honeydew very fine.
In a medium bowl, mix honeydew and its juice with lime juice and sugar.
Set aside.
Chop cantaloupe very fine.
In another medium bowl, mix with its juice, sugar and orange juice.
Freeze honeydew and cantaloupe mixtures separately in small containers, ice cube trays or pans.
When frozen, break into chunks if necessary and shave in ice shaver.
Serve side by side or layered in a glass for colorful dessert.
(Can also use watermelon, lemon juice and sugar.).
Put cantaloupe and partially thawed orange juice in blender.
Blend on high until smooth.
Add juice of lime and blend again quickly.
Serve in margarita glasses with mint sprig.
Prepare gelatin according to directions on package. Allow to cool until the consistency of thick syrup.
In a small mixing bowl, whip cream cheese until fluffy. Mix in confectioners' sugar, then beat in whipped topping. Spread mixture into bottom of pastry shell.
Stir cantaloupe into gelatin, then pour mixture over cream cheese layer in pastry shell. Chill until thoroughly set.
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.
Blend raspberries, cantaloupe, soy milk, and tofu together in a blender until smooth.
In a food processor or blender blend the cantaloupe for 10 to 15 seconds.
Add the orange juice, lemon juice, and cinnamon.
Process for an additional 10 seconds.
Add the cream and honey.
Scrape down the sides and process an additional 10 seconds.
Pour the cantaloupe mixture into a bowl and fold in the yogurt.
Refrigerate for several hours.
To serve place in a bowl and garnish with fresh strawberries.
Combine water and sugar, boil until thoroughly mixed. Set aside to cool.
Cut cantaloupe into bite-size pieces. Place in freezer containers.
When syrup is completely cooled, pour over cantaloupe and freeze.
Cut cantaloupes in half.
Combine blueberries and strawberries.
Pile lightly in cantaloupe halves.
Chill at least one hour before serving.
Garnish with fresh mint leaves.
Makes 6 servings.