Cantaloupe Sorbet

By JAmero4702

Ingredients

• Makes about fourteen 1/2-cup servings
• 3/4 cup granulated sugar
• 3/4 cup water
• 2 1/2 pounds cantaloupe cubes
• 2 ⁄3 cup tangerine or orange juice
• 1 tablespoon corn syrup

Details

Adapted from pastrywiz.com

Preparation

Step 1

Place sugar and water in a 1½-quart saucepan. Bring to a boil over
medium high heat, reduce heat to medium and cook until the sugar is
completely dissolved to make a simple syrup – you will have 1¼ cups
simple syrup. Transfer to a bowl and cool completely.
Place the melon cubes in a food processor fitted with the metal “s”
blade. Pulse to chop, then process until completely puréed – you will
have about 6 cups cantaloupe purée. Stir in the tangerine juice, corn
syrup and cooled simple syrup. Cover and chill for 2 hours or longer.
Turn the machine on; pour the mixture into freezer bowl, and let mix until
thickened, about 20 to 25 minutes. The sorbet will have a soft, slushy
texture, similar to a freshly scooped Italian ice. If a firmer consistency is
desired, transfer the sorbet to an airtight container and place in freezer
for about 2 hours. Remove from freezer about 15 minutes before
serving.
Nutritional information per serving:
Calories 81 (3% from fat) • carb. 20g • pro. 1g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 8mg • calc. 10mg • fiber 1g