Total TimePrep: 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.
Nutrition Facts1/2 cup: 126 calories, 0 fat (0 saturated fat), 0 cholesterol, 7mg sodium, 32g carbohydrate (31g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 2 starch.
Apr 30, 2018
This is a new favorite sorbet. I made a few minor alterations to the recipe. I substituted Limoncello for the 1/2 of the lemon (I add the Limoncello after boiling the simple syrup mixture), added lemon zest, and 1/2 teaspoon of powdered egg white. I find that a small amount of alcohol in my sorbets makes for easier scooping later, the zest seems to enhance the melon flavor, and the powdered egg white created more foam which made the sorbet fluffier. Even non melon lovers enjoyed this sorbet.
Sep 2, 2012
Tasted Good. Just make sure you have it in everyones mines that it isn't orange sherbert.
Jun 8, 2011
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.
Jun 28, 2010
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!
Jun 22, 2010
Sounds delicious, but alternate directions should be given for those of us who do not have ice cream freezers.
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