Watermelon-Cantaloupe Sorbet

Watermelon-Cantaloupe Sorbet Recipe
Double the flavor as well as the nutrients with this two-melon sorbet. Both melons are sources of vitamin A, vitamin C, and fiber.

 

 

Yield:

3 cups (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

Note:

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.

September 2000
My Notes

Only you will be able to view, print, and edit this note.

Add Note