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Cantaloupe Sorbet

Guest Author - Sandy Moyer

Cantaloupe Sorbet

  • 1 cup orange juice, divided
  • 1 envelope unflavored gelatin
  • 6 cups ripe cantaloupe cubes ( about 1 large cantaloupe)
  • 1/2 cup sugar or Splenda®

Preparation -
Pour 1/2 cup orange juice in a food processor or blender. Sprinkle the unflavored gelatin powder over the juice. Let stand for a few minutes. Place the remaining 1/2 cup orange juice in a small saucepan on the stove or in a cup to microwave. Bring to a boil. Pour the hot orange juice in the blender or food processor over the orange juice/gelatin mixture. Cover and process for about one minute or until the gelatin is completely dissolved. Add the cantaloupe plus the sugar or Splenda® and process until smooth and well blended. Pour the mixture into the ice cream maker and freeze according to manufacturer's directions.


Cuisinart 1.5-qt. Frozen Yogurt, Ice Cream & Sorbet Maker, RedCuisinart 1.5-qt. Frozen Yogurt, Ice Cream & Sorbet Maker
Enjoy homemade frozen yogurt, ice cream and sorbet... made using fresh fruit and low-fat or regular creams. The heavy-duty motor makes your favorite frozen treat in only 20 to 30 minutes. The double insulated freezer bowl holds up to 1.5 quarts. To use, the freezer bowl must be frozen before you begin your recipe, eliminating the need for ice or salt as in traditional ice cream makers.
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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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