The more I think about the Cantaloupe Sorbet that I made, the more I am thinking that it came out more like an Italian Ice. It was hard to scoop out of one large container. Therefore, I use small plastic cups with lids for an individual treat.
Being that the temperatures reached 105° today and our air conditioner is not working and the inside temperature is a steamy 95 plus degrees, we needed some relief and we needed it soon. I had some fruit punch, consisting of cherry, orange and pineapple and add some tangerine juice, and made an Italian Ice. I also added light corn syrup to the juice before freezing in my Delonghi Ice Cream Maker.
Any kind of fruit juices would make a delicious Italian Ice and any kind of ice cream maker would work just fine.
Individual Italian Ice
Make this 6 hours ahead or longer to allow for freezing before eating.
1. Put a quart (4 cups) of your favorite fruit juice and 2 tablespoons light corn syrup to the bowl/chilling chamber of your ice cream maker.
2. Freeze in machine for 20-30 minutes.
3. Place the mixture into small plastic container, cover and freeze for at least 6 hours before serving.
