How to Freeze Cantaloupe Or Watermelon (For Smoothies and Drinks)

-Cut a cantaloupe or watermelon into 1 inch chunks.

-Place the cantaloupe pieces on a lined baking tray (use parchment, plastic wrap, or wax paper).

-Place the tray into the freezer to quick freeze the cantaloupe.

-After pieces freeze solid, pack them into freezer bags or containers.

-To remove air from bags, try using a straw or vacuum sealer.

-Frozen cantaloupe is a terrific addition to iced teas or mineral water and creates flavorful smoothies and sorbet. You can also blend it to create traditional or virgin daiquiris or margaritas.

-For best quality, eat frozen cantaloupe and watermelon within 9 to 12 months.


Cantaloupe Ice Cream

-Peel 1 cantaloupe.

-Cut into 1-inch chunks.

-In a large bowl, combine the cantaloupe with 1/3 cup of sugar.

-Cover and allow to marinate for at least 6 hours in the refrigerator.

-In a saucepan, simmer the marinated cantaloupe pieces in the juices of the marinade over medium-low heat.

-Cook for 5 minutes, stirring occasionally, then remove and cool.

-Puree the cantaloupe mixture in a blender or food processor.

-Add 1½ TBS lime juice and process again.

-Cover and chill for an hour.

-In a large bowl, combine the following:

1¾ cups half-and-half

1¼ cup coconut milk

½ cup sugar

-Stir in pureed cantaloupe, stirring gently to mix.

-Freeze mixture for about 2 hours, then transfer to an ice cream maker and proceed with the manufacturer’s instructions for making ice cream.

-Place cantaloupe ice cream into an air-tight container and return to freezer for 2 hours before serving.