Cantaloupe and Star Anise Sorbet
Inspired by techniques from NYT Cooking.
Very ripe cantaloupe steeped with whole star anise gives a sweet, fragrant orange sorbet with a gentle liquorice note.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
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Equipment
- ice-cream maker
- food processor or blender
- large saucepan
- fine sieve
- freezer container with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 124 kcal |
| Protein | 1.1 g |
| Carbohydrate | 31.3 g |
| of which sugars | 30.8 g |
| of which free sugars | 21 g |
| Fat | 0.3 g |
| of which saturates | 0.1 g |
| Fibre | 1.2 g |
| Salt | 0.06 g |
Protein per 100 kcal
0.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Sorbet
- 1 very ripe cantaloupe (about 1600 g)
- 6 whole star anise
- 130 g caster sugar
- 50 g light corn syrup or glucose syrup
- 150 ml water
- 1
Purée. Peel and seed the melon, cut into chunks and process until smooth; you should have about 900 ml.
- 2
Steep. Put the purée in the saucepan with the star anise, sugar, corn syrup and water and warm on medium-low, stirring, only until the sugar dissolves.
- 3
Rest. Take off the heat and leave for 2 h at room temperature so the anise flavours the melon.
- 4
Strain. Press through the sieve, getting out as much juice as you can, then chill until cold.
- 5
Churn and freeze. Churn for 20-25 min and freeze for at least 2 h.
Storage
Keep covered in the freezer for up to 1 week; sorbet turns icy after that. Soften for 10 min before scooping.
