Peach Cantaloupe Sorbet
Posted By Lindsay on September 3, 2011
Yield: about 1 pint
Read more at http://www.loveandoliveoil.com/2011/09/peach-cantaloupe-sorbet.html
Yield: about 1 pint
Ingredients:
1/2 cup granulated sugar
2 tablespoons water
1 tablespoon lemon juice
2 tablespoons corn syrup
2 cups cantaloupe cubes (from about 1/2 a cantaloupe)
1 peach, peeled and pitted
2 tablespoons water
1 tablespoon lemon juice
2 tablespoons corn syrup
2 cups cantaloupe cubes (from about 1/2 a cantaloupe)
1 peach, peeled and pitted
Directions:
Combine
sugar, water, lemon juice, and corn syrup in a microwave safe bowl or
glass measuring cup. Microwave on high in 30 second bursts, stirring
occasionally, for a total of 1 to 1 1/2 minutes, or until sugar
dissolves and mixture is clear. Set aside to cool.
Combine cantaloupe and peach in a blender and puree until completely smooth. Add sugar syrup and stir to combine. Transfer mixture to a bowl and chill completely, at least 2 hours.
Freeze chilled base in your ice cream maker according to manufacturers' instructions. Sorbet is done when it is the consistency of a thick smoothie; if you over churn it you risk it being too icy and crystallized. Quickly transfer to a freezer safe container and freeze overnight or until firm.
Combine cantaloupe and peach in a blender and puree until completely smooth. Add sugar syrup and stir to combine. Transfer mixture to a bowl and chill completely, at least 2 hours.
Freeze chilled base in your ice cream maker according to manufacturers' instructions. Sorbet is done when it is the consistency of a thick smoothie; if you over churn it you risk it being too icy and crystallized. Quickly transfer to a freezer safe container and freeze overnight or until firm.
Read more at http://www.loveandoliveoil.com/2011/09/peach-cantaloupe-sorbet.html
No comments:
Post a Comment