Photo: Johnny Miller; Styling: Sarah Smart
Hands-on Time
25 Mins
Total Time
2 Hours
Serves 10 (serving size: 1/2 cup)

Our creamy Cantaloupe Sherbet delivers a refreshing summertime dessert and captures the absolute essence of melon.

How to Make It

Step 1

Bring first 4 ingredients to a boil in a saucepan; cook 1 minute or until sugar dissolves. Remove from heat. Place pan in a large ice-filled bowl for 15 minutes or until sugar mixture cools completely, stirring occasionally.

Step 2

Place cantaloupe, vodka, and juice in a food processor; process until smooth. Strain cantaloupe mixture through a sieve over a bowl; discard solids. Add sugar mixture and cream to cantaloupe mixture; stir well.

Step 3

Pour cantaloupe mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sherbet into a freezer-safe container; cover and freeze 1 hour or until firm.

Ratings & Reviews

PKFletcher's Review

May 19, 2014
I made a few changes to this recipe. Instead of corn syrup I used honey and I cut the sugar by half. I also used my juicer to juice the cantaloupe. I added one extra tablespoon of cream. I put the mixture in the refrigerator for a couple of hours before I put it in the icecream maker. It is super easy and my husband loved it. I just took a bite to make sure it is just as good as yesterday. Yes it is!

kefitzpatrick's Review

July 15, 2013
We loved this recipe. I used 1 Tuscan cantaloup chopped. You must take it out of the freezer for a few minutes before serving.

ktleyed's Review

June 09, 2013
Fantastic flavor! I can't believe how good this was! I used about 1 1/2 large cantaloupes, cut them up and then followed the recipe exactly as written. It took about 25 minutes to churn in my ice cream maker and then I froze.

Astier31's Review

May 26, 2013

Saltygal's Review

May 17, 2013
Wow , so much better than store bought. I was a little unsure if I needed a 3 lb cantaloupe or 3 lbs of of chopped cantaloupe.I used a large cantaloupe and cut it into about 1 inch pieces, which gave me about 4 cups and weighed just under 1 3/4 lbs. I chilled both the melon and the sugar mixtures down to 40 degrees because my freezer works best with cold ingredients. It took 15 minutes to churn and was perfect firmness after an hour in the freezer. This was the perfect way to use an overly ripe cantaloupe. I'd like to try it with a honeydew as well.