Cantaloupe Sorbet With Melon Confetti Compote Recipe

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Servings: 1


Cost per recipe $12.61 view details
  • 2 lb Cantaloupe, peeled, seeded, cut into large pcs
  • 1 1/4 c. Essencia or possibly other sweet dessert wine
  • 3/4 c. Sugar
  • 1 x Star anise pod*, (optional)
  • 1 c. Peeled seeded watermelon, (1/4-inch-dice)
  • 1 c. Peeled seeded cantaloupe, (1/4-inch-dice)
  • 1 c. Peeled seeded honeydew melon, (1/4-inch-dice) Fresh mint sprigs


  1. *A brown, star-shaped seed pod available at specialty foods stores.
  2. Puree cantaloupe in blender. Add in 1/2 c. Essencia and 1/2 c. sugar; blend till sugar dissolves. Transfer to ice cream maker; process according to manufacturer's instructions. Freeze in covered container. (Can be made 1 week ahead.)
  3. Combine 3/4 c. Essencia, 1/4 c. sugar and star anise in heavy small saucepan. Stir over medium heat till sugar dissolves. Simmer till reduced to 1/2 c., about 4 min. Refrigeratetill cool. (Can be made 1 day ahead.) Remove star anise from syrup. Add in diced melon to syrup and toss gently. Scoop sorbet into glasses. Spoon compote over.
  4. Garnish with mint.
  5. Serves 6.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1214g
Calories 1527  
Calories from Fat 169 11%
Total Fat 20.23g 25%
Saturated Fat 4.26g 17%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 186mg 8%
Potassium 2413mg 69%
Total Carbs 257.68g 69%
Dietary Fiber 6.4g 21%
Sugars 230.65g 154%
Protein 17.51g 28%
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