"This sorbet was used as a refreshing summer dessert after a hearty meal. Everyone loved it as a palate-cleansing finale to a great dinner." Gena Persons, Severn, MD
- 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.
Originally published as Cantaloupe Sorbet in Taste of Home June/July 2010, p18
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