Cantaloupe Sherbet

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!

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

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.

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.