Cantaloupe Sorbet Recipe
Ingredients
| 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 |
Nutrition Facts
Serving size: Complete recipe
Calories 1219 Calories from Fat 335
% Daily Value*
Total Fat 38 g58.8%
Saturated Fat 23.4 g117.1%
Trans Fat 0 g
Cholesterol 133.2 mg44.4%
Sodium 1579.6 mg65.8%
Total Carbohydrates 120 g40.1%
Dietary Fiber 3.6 g14.2%
Sugars 103.4 g
Protein 101 g202.6%
Vitamin A 250.9% Vitamin C 438.1%
Calcium 21.4% Iron 7.8%
*Based on a 2000 Calorie diet
Directions
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.
Chef
