9 servings (serving size: about 1/2 cup)

How to Make It

Step 1

Combine first 3 ingredients in a small saucepan. Bring to a simmer over medium heat; cook 1 minute. Pour into a metal bowl, and freeze 10 to 12 minutes or until mixture reaches the consistency of egg whites, stirring frequently.

Step 2

Place half of cantaloupe in a blender or food processor; process until puréed and very smooth. Transfer to a large bowl. Repeat with remaining cantaloupe. Stir in wine mixture and lemon juice.

Step 3

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.

Oxmoor House Healthy Eating Collection

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