Cantaloupe Sorbet Recipe
"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
- 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.
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