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Watermelon-Cantaloupe Sorbet

Yield 3 cups (serving size: 1/2 cup)
Double the flavor as well as the nutrients with this two-melon sorbet. Both melons are sources of vitamin A, vitamin C, and fiber. 

 

Ingredients

  • 1/2 cup sugar
  • 1/3 cup water
  • 1 1/2 cups cubed peeled cantaloupe
  • 1 1/2 cups cubed seeded watermelon
  • 3 tablespoons fresh lime juice

Nutrition Information

  • calories 93
  • caloriesfromfat 3 %
  • fat 0.3 g
  • satfat 0.1 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 0.6 g
  • carbohydrate 23.4 g
  • fiber 0.5 g
  • cholesterol 0.0 mg
  • iron 0.2 mg
  • sodium 5 mg
  • calcium 8 mg

How to Make It

  1. Combine sugar and water in a small saucepan. Bring to a boil; cook 1 minute or until sugar dissolves. Cool completely. Place cantaloupe and watermelon in a blender or food processor, and process until smooth.

  2. Combine the sugar syrup, melon mixture, and lime juice. Pour the sorbet mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.