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Cantaloupe Sherbet

Photo: Johnny Miller; Styling: Sarah Smart
Hands-on time 25 mins
Total time 2 hrs
Yield Serves 10 (serving size: 1/2 cup)
Our creamy Cantaloupe Sherbet delivers a refreshing summertime dessert and captures the absolute essence of melon.

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

Nutrition 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

How to Make It

  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.