¾ cup granulated sugar ¾ cup water 2½ pounds cantaloupe cubes ⅔ cup tangerine or orange juice 1 tablespoon corn syrup
Calories 81 (3% from fat) · carb. 20g · pro. 1g · fat 0g · sat. fat 0g · chol. 0mg · sod. 8mg · calc. 10mg · fiber 1g
Place sugar and water in a 1½ quart saucepan. Bring to a boil over medium high heat, reduce heat to medium and cook until the sugar is completely dissolved to make a simple syrup -- you will have 1¼ cups simple syrup. Transfer to a bowl and cool completely. Place the melon cubes in a food processor fitted with the metal "s" blade. Pulse to chop, then process until completely puréed -- you will have about 6 cups cantaloupe purée. Stir in the tangerine juice, corn syrup and cooled simple syrup. Cover and chill for 2 hours or longer. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The sorbet will have a soft, slushy texture, similar to a freshly scooped Italian ice. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.