Cantaloupe Sherbet Recipe

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I depend on this recipe often in summer. You can find me in the kitchen early in the day preparing it. Then we sit outside under the evening Texas sky and enjoy every spoonful!
TOTAL TIME: Prep: 10 min. + freezing
MAKES:9 servings
TOTAL TIME: Prep: 10 min. + freezing
MAKES: 9 servings


  • 1 medium ripe cantaloupe
  • 1 can (14 ounces) fat-free sweetened condensed milk
  • 2 tablespoons honey

Nutritional Facts

1/2 cup: 158 calories, 0 fat (0 saturated fat), 3mg cholesterol, 52mg sodium, 35g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit.


  1. Cut cantaloupe in half; discard seeds. Peel and slice cantaloupe; cut into large pieces. Place in a blender container. Add milk and honey; cover and blend until smooth. Pour into a freezer-proof container. Freeze overnight or until firm. Yield: 9 servings.
Originally published as Cantaloupe Sherbet in Country Woman May/June 1997, p36

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sweet1pie User ID: 4100602 202187
Reviewed Sep. 15, 2011

"I made tis since it used ingredients I had on hand and my cantaloupe was getting too soft to eat plain. We liked it so much we made it again a week later for company, who asked for the recipe."

tood1es User ID: 375243 18020
Reviewed Jul. 21, 2011

"A light, very tasty summer treat. It couldn't be easier to make. I brought it to a pool party with adults and kids, and everyone raved about it!"

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