Frosty Cantaloupe Sherbet Recipe

Frosty Cantaloupe Sherbet Recipe
Frosty Cantaloupe Sherbet Recipe photo by Taste of Home
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Frosty Cantaloupe Sherbet Recipe

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Melon lovers are sure to enjoy this frosty dessert. A dish of the sherbet is a refreshing ending to a light lunch or dinner during the summer. It's also a great way to use up overripe cantaloupe. —Mary Dixson of Decatur, Alabama
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + freezing
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + freezing

Ingredients

  • 1 small ripe cantaloupe
  • 2 cups cold fat-free milk, divided
  • 1/3 cup sugar
  • 1 envelope unflavored gelatin
  • 1/4 cup light corn syrup
  • 1/4 teaspoon salt

Directions

Cut cantaloupe in half; discard seeds. Scoop out pulp (there should be about 4 cups of melon). Place cantaloupe and 1 cup milk in a blender or food processor; cover and process until smooth.
In a large saucepan, combine sugar and remaining milk. Sprinkle gelatin over top; let stand for 1 minute. Heat over low heat, stirring until gelatin is complete dissolved.
Stir in the corn syrup, salt and pureed cantaloupe. Pour into a 13-in. x 9-in. pan. Cover and freeze until partially frozen, about 3 hours, stirring occasionally.
Place cantaloupe mixture in a blender; cover and process until smooth. Return to the pan. Cover and freeze until almost frozen, about 1 hour. Yield: 6 servings.
Originally published as Cantaloupe Sherbet in Light & Tasty August/September 2003, p31

Nutritional Facts

3/4 cup: 152 calories, 0 fat (0 saturated fat), 2mg cholesterol, 170mg sodium, 35g carbohydrate (0 sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1/2 fruit, 1/2 fat-free milk.

  • 1 small ripe cantaloupe
  • 2 cups cold fat-free milk, divided
  • 1/3 cup sugar
  • 1 envelope unflavored gelatin
  • 1/4 cup light corn syrup
  • 1/4 teaspoon salt
  1. Cut cantaloupe in half; discard seeds. Scoop out pulp (there should be about 4 cups of melon). Place cantaloupe and 1 cup milk in a blender or food processor; cover and process until smooth.
  2. In a large saucepan, combine sugar and remaining milk. Sprinkle gelatin over top; let stand for 1 minute. Heat over low heat, stirring until gelatin is complete dissolved.
  3. Stir in the corn syrup, salt and pureed cantaloupe. Pour into a 13-in. x 9-in. pan. Cover and freeze until partially frozen, about 3 hours, stirring occasionally.
  4. Place cantaloupe mixture in a blender; cover and process until smooth. Return to the pan. Cover and freeze until almost frozen, about 1 hour. Yield: 6 servings.
Originally published as Cantaloupe Sherbet in Light & Tasty August/September 2003, p31

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