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Cantaloupe Sorbet with Melon Confetti Compote
2 lb Cantaloupe; peeled, seeded, cut into large pieces
1 1/4 c Essencia or other sweet dessert wine
3/4 c Sugar
1 Star anise pod*; (optional)
1 c Peeled seeded watermelon; (1/4-inch-dice)
1 c Peeled seeded cantaloupe; (1/4-inch-dice)
1 c Peeled seeded honeydew melon; (1/4-inch-dice)
Fresh mint sprigs
*A brown, star-shaped seed pod available at specialty foods stores.
Puree cantaloupe in blender. Add 1/2 cup Essencia and 1/2 cup sugar; blend
until sugar dissolves. Transfer to ice cream maker; process according to
manufacturer's instructions. Freeze in covered container. (Can be made 1
Combine 3/4 cup Essencia, 1/4 cup sugar and star anise in heavy small
saucepan. Stir over medium heat until sugar dissolves. Simmer until reduced
to 1/2 cup, about 4 minutes. Chill until cold. (Can be made 1 day ahead.)
Remove star anise from syrup. Add diced melon to syrup and toss gently.
Scoop sorbet into glasses. Spoon compote over. Garnish with mint.
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