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Rating: 5/5 (1 vote cast)

Meal Type: Side Dish
Total Time:
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6
Amount Per Serving
Calories 158
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 14mg
1%
Total Carbohydrate 41g
14%
Dietary Fiber 1g
5%
Sugars 39g
Protein 2g
Vitamin A  0%Vitamin C  53%
Calcium  2%Iron  3%
Potassium  8%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Orange-Melon Sorbet

Date Added: June 11, 2009

Ingredients:

1/2 Cup Sugar scant
5 Tablespoons Honey or barley malt
5 Cups Cantaloupes cubed
2 Teaspoons Fresh Lemon Juice or
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Directions:

1. This is a refreshing dessert; serve from 6 to 12; vary the size of the scoop and garnish with a mint leaf.

2. Use any orange-flesh melon; about 4 lbs will yield 5 cups cubed).

3. Peel and seed melon and cut into chunks. Puree melon with sugar, honey and lemon juice in a food processor.

4. Freeze in an ice-cream maker as usual; about 20 to 30 minutes.

5. Or: simply place the mixture in a shallow metal pan and freeze until firm.

6. Transfer to a food processor and process until smooth and fluffy.

7. Serve immediately, or return to the freezer until serving time.

8. For the best flavor, ices should be served within 2 to 3 days.

9. Use waxed paper or saran wrap prevent the top from drying during storage.

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Dietary Notes:
This recipe is low-sodium with 13.83mg per serving, low-fat with 0.17g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin C with 53% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Sulfites, Natural Sweeteners, Fructose Malabsorption allergies.
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