The recipe
Ingredients
Directions
Prepare
Scrape the pulp from the cantaloupes and remove all the seeds.
Sweeten the pulp to taste.
Freeze
Mix the sweetened pulp with the lemonade.
Freeze the mixture until solid.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cantaloupes
- Provide the main fruit pulp, supplying flavor, body and natural sweetness to the frozen mixture.
- Lemonade
- Adds liquid and citrus acidity, which balances the sweetness and helps the mixture freeze into a light texture.
- Sugar
- Sweetens the pulp and lowers its freezing point, which keeps the frozen texture softer.
The step that matters
Freeze the mixture until solid. Sugar and acid lower the freezing point, so the mixture may stay slushy or soft if not frozen long enough. Freezing fully sets the texture.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Illustration
Illustration
Illustration
IllustrationThe Sunday pairing: one pairing, the chemistry behind it, and how to cook it. No spam, unsubscribe anytime.
Prefer an account? Create a free account for sign-in; Pro adds the full results and chemistry.