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Cantaloupe Sorbet In Melon Cups Recipe
|Water||3⁄4 Cup (12 tbs)|
|Superfine sugar||1⁄2 Cup (8 tbs)|
|Dark rum||1⁄4 Cup (4 tbs)|
|Mint leaves||1 Tablespoon (Garnish)|
Serving size: Complete recipe
Calories 1506 Calories from Fat 49
% Daily Value*
Total Fat 6 g9.1%
Saturated Fat 1.6 g7.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 533.1 mg22.2%
Total Carbohydrates 366 g122%
Dietary Fiber 28.2 g112.8%
Sugars 335.9 g
Protein 29 g57.8%
Vitamin A 2042.1% Vitamin C 1842.7%
Calcium 30.9% Iron 39.5%
*Based on a 2000 Calorie diet
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).
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.
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.