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Gingered Cantaloupe Sorbet

Prep time 10 mins
Cook time 10 mins
Chill time 7 hrs



  • 2 cups water
  • 1/4 teaspoon ground ginger
  • 1 tablespoon finely chopped crystallized ginger
  • 2 tablespoons lemon juice
  • 3 cups ripe cantaloupe balls or cubes
  • 1/4 cup cold water
  • 2 teaspoons unflavored gelatin
  • 1 teaspoon Sweet 'N Low® zero calorie sweetener
  • 1/4 cup sugar
  • 2 large egg whites

Nutrition Information

  • calories 60
  • cholesterol 0 mg
  • sodium 20 mg
  • carbohydrate 13 g
  • protein 2 g

How to Make It

  1. In medium size saucepan over medium high heat, bring water, sugar and Sweet 'N Low® to a boil; boil about 5 minutes. Meanwhile, in cup, sprinkle gelatin over water; let stand 5 minutes to soften gelatin. Stir into syrup mixture. Pour into large bowl and refrigerate 1 hour or until well chilled. In blender or food processor, puree cantaloupe, lemon juice and crystallized and ground ginger; stir into chilled syrup. Pour into aluminum loaf pan. Cover with foil and freeze 2 to 3 hours or until edges begin to freeze and center is slushy. Remove to large bowl, breaking up any chunks with a spoon. With mixer at medium speed, beat to a smooth consistency. Add egg whites and beat again. Return to loaf pan, cover and freeze 4 hours or until almost firm. Beat again and freeze several hours or until firm.