cantaloupe recipes

Melons aren’t the greatest keepers so this spiced cantaloupe tea loaf is the perfect destination for any melon abundance you may have!

Spiced Cantaloupe Tea Loaf

all-purpose flour

cinnamon (ground)

tsp salt

tsp ginger (ground)

tsp baking soda

tsp baking powder

sugar (granulated)

eggs

vegetable oil

tsp vanilla extract

cantaloupe (ripe, grated (only the flesh))

Prep the oven and pans:

Heat the oven to 350 F degrees. Grease and flour two 5x8 inch loaf pans. Combine the flour, cinnamon, salt, ginger, baking soda, and baking powder in a medium bowl.

Make the batter:

With an electric mixer or a whisk, beat the sugar, eggs, oil, and vanilla in a bowl until well blended and slightly frothy. Fold in the grated cantaloupe. Add the dry ingredients to the wet mixture and fold until just blended; don&#039;t overmix or your tea cakes will be tough.

Pour the batter in loaf pans and bake:

Divide the batter between the loaf pans and bake until a toothpick inserted into the center comes out dry, about 1 hour.

Cool and serve:

Let cool on a rack, then invert. Serve just slightly warm or at room temperature.

Make this delicious and healthy cantaloupe sorbet using just 4 ingredients and without an ice cream maker. So easy!

Cantaloupe Sorbet

cantaloupe (1 medium cantaloupe, cubed)

tbsp lemon juice

tbsp raw honey

water (plus more as needed)

Line a baking sheet with parchment paper and set aside.

Place the cubed cantaloupe onto the baking sheet, leaving space in between the cubes to allow for even freezing and not touching so they don’t create a giant glob of frozen cantaloupe.

Place the tray into the freezer and freeze the cantaloupe overnight, or until completely frozen - at least 4-6 hours.

Place the frozen cantaloupe into the bowl of a food processor and pulse until the cantaloupe becomes crumbly.

Add the lemon juice, honey, and water at this time and then pulse again. You may need to add more water until the mixture becomes more fluid, but not slushy.

You're looking for a soft sorbet texture at this point.

Taste and add any additional honey as needed at this time if it needs to be a little sweeter.

If the mixture becomes too slushy and does not resemble sorbet, you can return to the freezer for 30 min. to an hour to allow it to re-solidify.

Serve immediately, or store in the freezer in an airtight container for up to 2 weeks.

https://content.jwplatform.com/videos/1WVutCst.mp4

A Sweet Pea Chef - 4 INGREDIENT CANTALOUPE SORBET WITHOUT AN ICE CREAM MACHINE

Top 2 cantaloupe recipes recipes from across the web

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Spiced Cantaloupe Tea Loaf

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Top 2 cantaloupe recipes recipes from across the web

The most viewed cantaloupe recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Spiced Cantaloupe Tea Loaf

Cantaloupe Sorbet

The most viewed cantaloupe recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine