Cantaloupe Sherbet

Cantaloupe Sherbet

"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"
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Ingredients

20 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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Directions

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  • Prep

  • Ready In

  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.

Reviews

Read all reviews 9
  1. 11 Ratings

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Most helpful positive review

Used 1/2 cantaloupe & 1/2 peaches, soy milk instead of the regular, and honey instead of the corn syrup. This carries the taste of the cantaloupe. Delicious!

Most helpful critical review

I really want to give this recipe a good rating because it tastes fantastic. But I'm having a big problem with the texture. It's "snowy" and crumbly. The only changes I made were to use 2% milk ...

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Used 1/2 cantaloupe & 1/2 peaches, soy milk instead of the regular, and honey instead of the corn syrup. This carries the taste of the cantaloupe. Delicious!

We used soy milk in place of the fat-free and this was a very good sherbet. Be sure to double-freeze it as you really need that 2nd time in the blender or food processor to make it creamy.

I really want to give this recipe a good rating because it tastes fantastic. But I'm having a big problem with the texture. It's "snowy" and crumbly. The only changes I made were to use 2% milk ...

I was looking for a way to use up some overripe canteloupe and this was it! Our 17 yr old son is doing a low carb plan, so I used Splenda instead of sugar. And as others suggested, I used hone...

I took someone else's advice and substituted honey for the corn syrup. The honey and cantaloupe turned out to be a great combination!

What a refreshing recipe! It wasn't overbearingly sweet like I had expected it to be, and the cantaloupe flavour would have set it off anyways. A definite luncheon hit, will be making this one a...

It was ok. It is not very sweet; next time I would add more sugar. Easy to make, although it takes time to freeze. I recommend putting the slush into the containers you plan to serve it in (ie...

Don't eat to fast or you will get a "Brain Freeze". This was also good with some granola and honey drizzled on top.

The flavor was fine but even with processing it twice, it ended up very icy and hard to scoop after a while.

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