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Cantaloupe Sherbet

I depend on this recipe often in summer. You can find me in the kitchen early in the day preparing it. Then we sit outside under the evening Texas sky and enjoy every spoonful!
  • Total Time
    Prep: 10 min. + freezing
  • Makes
    9 servings


  • 1 medium ripe cantaloupe
  • 1 can (14 ounces) fat-free sweetened condensed milk
  • 2 tablespoons honey


  • Cut cantaloupe in half; discard seeds. Peel and slice cantaloupe; cut into large pieces. Place in a blender container. Add milk and honey; cover and blend until smooth. Pour into a freezer-proof container. Freeze overnight or until firm.
Nutrition Facts
1/2 cup: 158 calories, 0 fat (0 saturated fat), 3mg cholesterol, 52mg sodium, 35g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit.

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Average Rating:
  • sweet1pie
    Sep 15, 2011

    I made tis since it used ingredients I had on hand and my cantaloupe was getting too soft to eat plain. We liked it so much we made it again a week later for company, who asked for the recipe.

  • tood1es
    Jul 21, 2011

    A light, very tasty summer treat. It couldn't be easier to make. I brought it to a pool party with adults and kids, and everyone raved about it!