Cantaloupe Sorbet In Melon Cups Recipe
Cantaloupe Sorbet In Melon Cups is an irresistible dessert recipe. Once you try this effortlessly prepared simple recipe at your dinner party, I bet you would surely get a huge fan following.
Ingredients
| Cantaloupes | 2 | |
| Water | 3/4 Cup (16 tbs) | |
| Superfine sugar | 1/2 Cup (16 tbs) | |
| Dark rum | 1/4 Cup (16 tbs) | |
| Egg white | 1 | |
| Fresh mint leaves (garnish) | ||
Directions
Cut cantaloupes in half and remove seeds.
Slice small portion off bottom of each so halves stand upright.
Spoon melon pulp into processor or blender; transfer melon shells to freezer.
Puree melon pulp until smooth (about 2 1/4 cups puree).
Set aside.
Combine water and sugar in small saucepan and bring to boil over medium heat, stirring until sugar is dissolved.
Reduce heat; simmer 5 minutes.
Remove from heat.
Stir in rum.
Cool.
Blend melon puree into rum mixture.
Pour into shallow baking dish or ice cube tray and freeze until solid.
Remove cantaloupe mixture from freezer and let stand until slightly softened.
Spoon chunks into processor or blender and mix until smooth and fluffy.
Add egg white and blend until satiny.
Divide mixture among melon shells, mounding as necessary.
Freeze until firm, at least 3 hours.
Soften at room temperature several minutes before serving.
Garnish with mint.
Slice small portion off bottom of each so halves stand upright.
Spoon melon pulp into processor or blender; transfer melon shells to freezer.
Puree melon pulp until smooth (about 2 1/4 cups puree).
Set aside.
Combine water and sugar in small saucepan and bring to boil over medium heat, stirring until sugar is dissolved.
Reduce heat; simmer 5 minutes.
Remove from heat.
Stir in rum.
Cool.
Blend melon puree into rum mixture.
Pour into shallow baking dish or ice cube tray and freeze until solid.
Remove cantaloupe mixture from freezer and let stand until slightly softened.
Spoon chunks into processor or blender and mix until smooth and fluffy.
Add egg white and blend until satiny.
Divide mixture among melon shells, mounding as necessary.
Freeze until firm, at least 3 hours.
Soften at room temperature several minutes before serving.
Garnish with mint.
Chef
