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Gallery Cantaloupe and Tarragon Sorbet Credit: Gentl and Hyers Recipe Summary Servings: 8 Yield: Makes 4 cups
Ingredients Ingredient Checklist 1 small cantaloupe (1 1/2 pounds), halved, seeded, rind removed, flesh cut into 2-inch pieces 1 tablespoon fresh lemon juice 2 cups Herb Syrup with tarragon
Gallery Cantaloupe and Tarragon Sorbet Credit: Gentl and Hyers
Recipe Summary Servings: 8 Yield: Makes 4 cups
Gallery
Cantaloupe and Tarragon Sorbet Credit: Gentl and Hyers
Cantaloupe and Tarragon Sorbet
Credit: Gentl and Hyers
Cantaloupe and Tarragon Sorbet
Recipe Summary Servings: 8 Yield: Makes 4 cups
Recipe Summary
Servings: 8 Yield: Makes 4 cups
Servings: 8
Yield: Makes 4 cups
8
Makes 4 cups
Ingredients
Ingredients
- 1 small cantaloupe (1 1/2 pounds), halved, seeded, rind removed, flesh cut into 2-inch pieces 1 tablespoon fresh lemon juice 2 cups Herb Syrup with tarragon
Directions
Process cantaloupe and 2 tablespoons water in a food processor until smooth, about 2 minutes. Transfer to a large bowl. Stir in lemon juice and syrup.
Pour mixture through a fine sieve into another large bowl; discard solids. Freeze in an ice cream maker according to manufacturer’s instructions. Transfer sorbet to an airtight container; freeze at least 4 hours or up to 1 week before serving.
Reviews
Add Rating & Review
Reviews
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All Reviews for Cantaloupe and Tarragon Sorbet
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cantaloupe and Tarragon Sorbet
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
