- 1 cup sugar
- 1 cup water
- 4 cups cubed cantaloupe
- 2 tablespoons lemon juice
- In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved. Transfer to a small bowl; refrigerate until chilled.
- Place the cantaloupe, lemon juice and sugar syrup in a food processor; cover and process for 2-3 minutes or until blended.
- Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer to a freezer container; freeze for 4 hours or until firm. Yield: 1 quart.
Reviews for Cantaloupe Sorbet
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Tasted Good. Just make sure you have it in everyones mines that it isn't orange sherbert.
I do not have an ice cream freezer but poured it into an ice cube tray, let it freeze , beat it until creamy then refroze it again, turns out great.
Incredibly easy recipe and so refreshing! I used a blender since I didn't have a food processor and it turned out great. This would also make a yummy addition to a tropical cocktail. I'll definately be making this again!
Sounds delicious, but alternate directions should be given for those of us who do not have ice cream freezers.