Wednesday, May 16, 2012

Cardamom Infused Cantaloupe Sorbet

Cantaloupe is not only GP and FODMAP friendly, but also packed with vitamins A and C, providing antioxidants as well as a good source of potassium.  This melons mellow sweetness pairs well with the earthy, sweet flavor of cardamom, a spice that has many digestive benefits.  And finally, if you are not familiar with Sucanat, it is a wonderful substitute for refined sugar, which unlike the white stuff, maintains its vitamin and mineral content.  Just a scoop of this simple, sweet sorbet is a perfect non-fat, refreshing treat on a warm sunny day.

1 cup water
1/2 cup Sucanat
5 cardamom pods, crushed
1 cantaloupe, 4-5 cups

Peel and chop cantaloupe and freeze chunks for a minimum of 2 hours or overnight.  In a saucepan combine water, sugar and cardamom, simmering until sugar dissolves.  Remove from heat and cover, infusing for 30 minutes.  Strain pods and allow to cool completely.  Puree liquid and frozen fruit in a blender or food processor.  Serve immediately or freeze for later.  If you have an ice cream maker, follow instructions for sorbet.

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