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Watermelon-Cantaloupe Sorbet

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

 

 

This recipe goes with Frozen Cardamom Bombe with Watermelon-Cantaloupe Center

Cooking Light SEPTEMBER 2000

  • Yield: 3 cups (serving size: 1/2 cup)

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.

Nutritional Information

Amount per serving
  • Calories: 93
  • Calories from fat: 3%
  • Fat: 0.3g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.6g
  • Carbohydrate: 23.4g
  • Fiber: 0.5g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 5mg
  • Calcium: 8mg
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Watermelon-Cantaloupe Sorbet Recipe

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