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Honeydew Cantaloupe Semi Freddo Recipe
|Sugar||3⁄4 Cup (12 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Frozen melon balls||40 Ounce (2 Bags, 20 Ounce Each)|
|Lemon juice||2 Tablespoon|
|Lime juice||2 Tablespoon|
Serving size: Complete recipe
Calories 984 Calories from Fat 24
% Daily Value*
Total Fat 3 g4.5%
Saturated Fat 0.73 g3.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 400.6 mg16.7%
Total Carbohydrates 245 g81.8%
Dietary Fiber 8.2 g32.7%
Sugars 151.3 g
Protein 13 g25.9%
Vitamin A 402.7% Vitamin C 155.2%
Calcium 12.3% Iron 18.7%
*Based on a 2000 Calorie diet
Pour the syrup into a glass jar and chill until cold.or, let it cool in the saucepan.
Separate the melon balls into cantaloupe and honeydew.
You should have about 31/2 to 4 cups of each.
Place the cantaloupe balls in a food processor fitted with a steel chopping blade with 1/2 cup of the sugar syrup and process briefly just until the melon is almost smooth, about 10 seconds.
Add the lemon juice and 1 egg white and process just until light in color and smooth, about 10 seconds.
Scrape the semi freddo into a freezer container, cover, and place in the freezer for up to 2 hours