Cantaloupe Sherbet Recipe
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Cantaloupe Sherbet

By: Mary Dixson  
"Melon lovers are sure to enjoy this frosty dessert. A dish of the sherbet is a refreshing ending to a light lunch or dinner during the summer. It's also a great way to use up overripe cantaloupe. Mary Dixson of Decatur, Alabama"

Rating: This weblink has been rated 7 times with an average star rating of 4.3 Read Reviews (7)

Rate/Review | 331 people have saved this

Prep Time:
20 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 small ripe cantaloupe
  • 2 cups cold fat free milk, divided
  • 1/3 cup sugar
  • 1 (.25 ounce) envelope unflavored gelatin
  • 1/4 cup light corn syrup
  • 1/4 teaspoon salt

Directions

  1. Cut cantaloupe in half; discard seeds. Scoop out pulp (there should be about 4 cups of melon). Place cantaloupe and 1 cup milk in a blender or food processor; cover and process until smooth.
  2. In a saucepan, combine sugar and remaining milk. Sprinkle gelatin over top; let stand for 1 minute. Heat over low heat, stirring until gelatin is complete dissolved. Stir in the corn syrup, salt and pureed cantaloupe. Pour into a 13-in. x 9-in. x 2-in. pan. Cover and freeze until partially frozen, about 3 hours, stirring occasionally.
  3. Place cantaloupe mixture in a blender or food processor; cover and process until smooth. Return to the pan. Cover and freeze until almost frozen, about 1 hour.

Footnotes

  • Nutritional Analysis: One serving (3/4 cup) equals 152 calories, trace fat (trace saturated fat), 2 mg cholesterol, 170 mg sodium, 35 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1/2 fruit, 1/2 fat-free milk.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 15, 2008 by SunnyByrd Supporting Member (Click to learn more about Supporting Membership)
I really want to give this recipe a good rating because it tastes fantastic. But I'm having a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 19, 2008 by sueb 
Used 1/2 cantaloupe & 1/2 peaches, soy milk instead of the regular, and honey instead of the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 7, 2008 by Scruggsfamily8 
I was looking for a way to use up some overripe canteloupe and this was it! Our 17 yr old son... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 30, 2008 by smartty2003 
I took someone else's advice and substituted honey for the corn syrup. The honey and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 20, 2007 by KERIS1172 
Don't eat to fast or you will get a "Brain Freeze". This was also good with some granola and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 27, 2009 by Pesco 
We used soy milk in place of the fat-free and this was a very good sherbet. Be sure to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 13, 2008 by CHELS 
What a refreshing recipe! It wasn't overbearingly sweet like I had expected it to be, and the... MORE

 
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