Melon Sorbet

Melon Sorbet

Made with tofu, this refreshing treat is full of intense fruit flavor and health-benefiting phytochemicals.

Rating:

3 stars 3 stars 3 stars (7 ratings made) Rate
Serves: 6 person(s) Change

Preparation Time: 10 mins
Cooking Time: 10 mins
Extra Time: 4 hrs
(or up to 24 hrs, for freezing)

Yield: 6 x 1/2 cup servings (or 3 cups)

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe Dairy-Free Recipe

Ingredients Convert to Imperial

  • 4 cup chopped ripe cantaloupe melon, divided
  • 2/3 cup soft or silken tofu
  • 1/3 cup sugar
  • 2 tsp grated fresh ginger
  • 2 Tbsp fresh lime juice
  • 1/2 tsp grated lime zest

Directions:

In a stainless steel (or other non-reactive pot) place 2 cups of melon, tofu, sugar and ginger. Bring to a boil over medium heat, cover, reduce the heat and simmer gently until the sugar dissolves, about 4 minutes (don't worry, the tofu is supposed to look curdled).

Continue simmering, uncovered, stirring occasionally, until the liquid looks milky and lightly syrupy, about 3 minutes.

Transfer the mixture to a blender. Add the remaining melon, lime juice and zest. Purée until smooth. Pour the purée into a 1-quart, freezer-weight resealable plastic bag, squeezing out as much air as possible as you seal it. Lay the bag on a cookie sheet so the sorbet freezes in an even slab. Freeze about 4 hours or up to 24 hours.

Shortly before serving time, remove the sorbet from the freezer and let it stand until it slightly softens. While it is still in the bag, mash the sorbet with your hands or the bottom of a glass until it is broken up. If you want the sorbet creamy put it in the blender until desired texture is reached. Transfer the sorbet to dessert dishes and serve immediately.

Variations:

For an extra treat, top with Whipped Tofu Topping (see recipe link).

Thanks to American Institute for Cancer Research