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Wine-O Cantaloupe Sorbet

Wine-O Cantaloupe Sorbet

Wine-O Cantaloupe Sorbet

It's hot here in AZ now, and while we love to cook with our wine, sometimes we just don't want to use the stove. SO! We've made some cantaloupe sorbet! Be warned, this recipe can cause a bit of effort if, like our wine club manager who made the recipe, you don't have an ice cream maker. It's a labor of love, but she thought it was worth it!
Long Enough to get Annoyed but be Glad in the End... 0 mins
Course Dessert
Cuisine Arizona Summer
Servings 10 ... Maybe?

Equipment

  • Blender
  • Ice Cream Maker (Helpful but not completely necessary)

Ingredients
  

  • 1 Cup Oak Creek Vineyards Artist white blend
  • 1 Large Cantaloupe About 4 lbs
  • 1/2 Cup Sugar
  • 1 tbsp Agave Nectar or Honey
  • 1 tbsp Lemon Juice

Instructions
 

  • I highly suggest you read all instructions before beginning if you don't have an ice cream maker!
  • Did you read them all? Ok, now you can start!
  • Remove rind from cantaloupe and slice up the tasty bits so they are small enough to easily purée in a blender.
  • Mix sugar, agave nectar or honey, and wine together and mix until the sugars have dissolved.
  • Add all ingredients to a blender and purée until smooth.

If you have an ice cream maker....

  • Add the mixture to that and follow the instructions on your machine.
  • Pour sorbet into a container, cover with wax paper and place a lid on the container and put it in the freezer for at least a couple hours.
  • Enjoy!

If you're like me and don't have an ice cream maker...

  • This is where it gets a little more tricky...
  • I left the mixture in my blender and placed the whole thing in the freezer and checked on it every 30 minutes or so. Each time I checked on it I blended it again because it would separate (how helpful an ice cream maker would have been!).
  • I did this process over probably a 2 hour or so period until it stayed frozen enough to not separate anymore.
  • In the morning I checked and didn't like the texture so I decided to let the mixture thaw back out a little, added 3 tablespoons of powdered sugar as an experiment, blended it again, and tossed it back in the freezer with wax paper pressed over the top under the container lid.
  • This helped the texture a lot in my opinion.
  • If anyone else wants to experiment, I suggest using all powdered sugar from the start. If you try it, please let me know how it goes in the Facebook Comments below!

Notes

Click HERE to let me know if this recipe worked for you!
Keyword cantaloupe, cantaloupe sorbet, white wine

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