Cantaloupe Sherbet

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)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 25 Minutes
Total: 2 Hours

Nutritional Information

Amount per serving
  • Calories: 120
  • Fat: 3.1g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.7g
  • Carbohydrate: 22.4g
  • Fiber: 0.5g
  • Cholesterol: 11mg
  • Iron: 0.1mg
  • Sodium: 48mg
  • Calcium: 12mg

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. 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. 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. 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.
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