Best Cantaloupe Tarragon And Vodka Sherbet Recipes

Cantaloupe, Tarragon, and Vodka Sherbet image

Provided by Martha Stewart

Time 3h50m

Yield Makes about 1 1/2 pints

Number Of Ingredients 6

2/3 cup sugar
2/3 cup water
1/3 cup packed fresh tarragon leaves
1/2 ripe cantaloupe, peeled, seeded, and chopped (about 3 cups)
1/2 cup heavy cream
2 tablespoons vodka

Steps:

Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat and add tarragon. Let steep 15 minutes. Pour through a fine sieve set over a bowl; discard solids. Refrigerate syrup until cold, about 15 minutes.
Puree cantaloupe and tarragon syrup in a blender until smooth. Transfer mixture to a bowl and stir in cream and vodka. Cover and refrigerate until cold, at least 1 hour and up to 2 hours.
Chill a loaf pan in freezer at least 10 minutes. Freeze and churn cantaloupe mixture in an ice cream maker according to manufacturer's directions, then transfer to pan. Cover with plastic wrap and freeze until hardened, at least 2 hours; sherbet can be frozen up to 2 weeks ahead.

Cantaloupe and Tarragon Sorbet image

Provided by Martha Stewart

Yield Makes 4 cups

Number Of Ingredients 3

1 small cantaloupe (1 1/2 pounds), halved, seeded, rind removed, flesh cut into 2-inch pieces
1 tablespoon fresh lemon juice
2 cups Herb Syrup with tarragon

Steps:

Process cantaloupe and 2 tablespoons water in a food processor until smooth, about 2 minutes. Transfer to a large bowl. Stir in lemon juice and syrup.
Pour mixture through a fine sieve into another large bowl; discard solids. Freeze in an ice cream maker according to manufacturer's instructions. Transfer sorbet to an airtight container; freeze at least 4 hours or up to 1 week before serving.

Cantaloupe Sherbet image

Provided by PaulaG

Time 12h15m

Yield 9 serving(s)

Number Of Ingredients 3

1 medium ripe cantaloupe
1 (14 ounce) can fat-free sweetened condensed milk
2 tablespoons honey

Steps:

Cut the cantaloupe in half, scoop out and discard seeds.
Peel and slice the melon; cut into large pieces.
Place in a blender container along with milk and honey.
Cover and blend until smooth.
Pour into a freezer-proof container and freeze overnight or until firm.
Or my method, pour into ice-cream freezer and freeze according to manufactuers recommendations.
My ice-cream maker takes about 30 minutes; however the cooking time given reflects freezing overnight.

Nutrition Facts : Calories 35, Fat 0.1, Sodium 10, Carbohydrate 8.8, Fiber 0.6, Sugar 8.7, Protein 0.5

Cantaloupe Sherbet image

Yield Makes about 3 cups

Number Of Ingredients 7

1/2 cup water
1/2 cup sugar
2 tablespoons Pernod
two 3-inch strips of lemon zest
1 tablespoon fresh lemon juice
1 cantaloupe (about 2 1/2 pounds), seeds and rind discarded and the flesh chopped (about 3 1/2 cups)
1/4 cup heavy cream

Steps:

In a saucepan stir together the water, the sugar, the Pernod, and the zest, boil the mixture, stirring, until the sugar is dissolved, and simmer it for 5 minutes. Stir in the lemon juice, transfer the syrup to a bowl, and chill it, covered, until it is cold. In a blender or food processor purée the cantaloupe, scraping down the sides with a rubber spatula, until it is smooth, blend in the cream and the syrup, and force the mixture through a coarse sieve set over a bowl, pressing hard on the solids. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.