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

Recipe by Cooking Light September 2000

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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.

Nutrition Facts

93 calories; calories from fat 3%; fat 0.3g; saturated fat 0.1g; mono fat 0g; poly fat 0.1g; protein 0.6g; carbohydrates 23.4g; fiber 0.5g; cholesterol 0mg; iron 0.2mg; sodium 5mg; calcium 8mg.
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