Rating: 4 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 2

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

Deb Wise
Recipe by Cooking Light June 2013

Gallery

Johnny Miller; Styling: Sarah Smart

Recipe Summary

hands-on:
25 mins
total:
2 hrs
Yield:
Serves 10 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

120 calories; fat 3.1g; saturated fat 1.9g; mono fat 0.9g; poly fat 0.2g; protein 0.7g; carbohydrates 22.4g; fiber 0.5g; cholesterol 11mg; iron 0.1mg; sodium 48mg; calcium 12mg.
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