Orange Cantaloupe Sorbet
Serve up this refreshing orange cantaloupe sorbet on a hot summer day. Easy to make!
Servings: 4 to 6 Servings
Calories: 160kcal
Ingredients
- 1 2-pound very ripe cantaloupe
- juice of 1 medium valencia orange or ¼ cup of fresh orange juice
- ⅓-1/2 cup granulated sugar
- 1 tablespoon Cointreau triple sec, or other orange-flavored liqueur
- extra orange slices for serving or orange rind or cantaloupe rind 'bowls'*
Instructions
- Prepare the cantaloupe by removing the seeds and either slicing or scooping all the flesh from the rind.
- In a blender, combine all the cantalopue flesh with the orange juice the sugar and the Cointreau. Here, decide whether you want to add more (½ cup) or less (⅓ cup) sugar based on your taste preferences and the sweetness of your melon and orange juice.
- Blend the fruits and juice until as smooth as possible, it should be a smooth liquid.
- Transfer the liquid to the bowl of an ice cream maker, and process according to manufacturer’s instructions. Freeze for an additional 2 hours before serving. Or, if you don’t have an ice cream maker, transfer the liquid to an air-tight container and freeze, stirring often to make the sorbet smooth.
- For serving, scoop the orange cantaloupe sorbet into small bowls and garnish with extra orange slices. Or, serve the sorbet in orange rind bowls or a cantaloupe bowl.
- To make the fruit bowls, see the photos above.
Notes
Recipe by The Cilantropist.
Nutrition
Calories: 160kcal | Carbohydrates: 38g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 37mg | Potassium: 637mg | Fiber: 2g | Sugar: 37g | Vitamin A: 7700IU | Vitamin C: 91mg | Calcium: 20mg | Iron: 0.5mg