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Melon Sorbet In Shells Recipe
|Superfine sugar||3⁄4 Cup (12 tbs)|
|Lemon juice||3 Tablespoon|
|Mint leaves||1 Tablespoon|
Serving size: Complete recipe
Calories 1709 Calories from Fat 53
% Daily Value*
Total Fat 6 g9.7%
Saturated Fat 1.7 g8.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 781.8 mg32.6%
Total Carbohydrates 442 g147.4%
Dietary Fiber 30.7 g122.7%
Sugars 406.9 g
Protein 28 g56.2%
Vitamin A 2215.4% Vitamin C 2033.8%
Calcium 33.4% Iron 42.4%
*Based on a 2000 Calorie diet
Cut a thin slice from the bottom of each half so that it will stand upright.
Remove and discard seeds and membrane; scoop out the fruit, reserving shells.
Whirl fruit in a blender to puree; measure.
If less than 4 cups, cut fruit from remaining cantaloupe and puree enough to make up the difference.
Add sugar, lemon juice and salt, stirring until sugar is dissolved.
Freeze in freezer trays until mushy.
Beat in a chilled bowl until smooth but not melted.
Return to trays and freeze until firm.
If desired, cut the shell edges into a zigzag design; chill well.
Just before serving, fill shells with sorbet and garnish with mint leaves.