Cantaloupe Sorbet Recipe
- 1 cup sugar
- 1 cup water
- 4 cups cubed cantaloupe
- 2 tablespoons lemon juice
- 1. 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.
- 2. Place the cantaloupe, lemon juice and sugar syrup in a food processor; cover and process for 2-3 minutes or until blended.
- 3. 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.
1/2 cup equals 126 calories, trace fat (trace saturated fat), 0 cholesterol, 7 mg sodium, 32 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 2 starch.
Reviews for Cantaloupe Sorbet
"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."