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Frosty Cantaloupe Sherbet

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
  • Total Time
    Prep: 20 min. + freezing
  • Makes
    6 servings


  • 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


  • 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.
Nutrition 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.

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  • Diane
    Mar 24, 2020

    This was easier to make than I thought. If you stir every hour you don't have to put it back in the blender again. Nice taste and texture. It does melt pretty quickly once out of the freezer so gobble it up fast!