Cantaloupe Sherbet

Cantaloupe Sherbet Recipe
Photo: Johnny Miller; Styling: Sarah Smart
Our creamy Cantaloupe Sherbet delivers a refreshing summertime dessert and captures the absolute essence of melon.

Yield:

Serves 10 (serving size: 1/2 cup)

Recipe from

Cooking Light

Recipe Time

Hands-on: 25 Minutes
Total: 2 Hours

Nutritional Information

Calories 120
Fat 3.1 g
Satfat 1.9 g
Monofat 0.9 g
Polyfat 0.2 g
Protein 0.7 g
Carbohydrate 22.4 g
Fiber 0.5 g
Cholesterol 11 mg
Iron 0.1 mg
Sodium 48 mg
Calcium 12 mg

Ingredients

3/4 cup water
1/2 cup sugar
1/4 cup light-colored corn syrup
1/8 teaspoon salt
4 cups chopped cantaloupe (about 3 pounds)
2 tablespoons vodka
1 tablespoon fresh lime juice
2 tablespoons heavy cream

Preparation

1. Bring first 4 ingredients to a boil in a saucepan; cook 1 minute or until sugar dissolves. Remove from heat. Place pan in a large ice-filled bowl for 15 minutes or until sugar mixture cools completely, stirring occasionally.

2. Place cantaloupe, vodka, and juice in a food processor; process until smooth. Strain cantaloupe mixture through a sieve over a bowl; discard solids. Add sugar mixture and cream to cantaloupe mixture; stir well.

3. Pour cantaloupe mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sherbet into a freezer-safe container; cover and freeze 1 hour or until firm.

Note:

Deb Wise,

June 2013
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