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Cantaloupe Sorbet

 Cantaloupe Sorbet
"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
8 ServingsPrep: 10 min. + chilling Process: 20 min. + freezing


  • 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.
Nutritional Facts: 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.