Cantaloupe Sherbet

READY IN: 24hrs 30mins
Recipe by KLHquilts

Found this last night in "The Ice Cream & Frozen Yogurt Cookbook)(Mable and Gar Hoffman). I think I've died and gone to heaven, this is so good ... (Cooking time includes hours of refrigeration and freezing -- it probably doesn't take that long to prepare.)

Top Review by skiingpeaches

We had an over ripe cantaloupe we needed to use. This was very good. It is very light tasting. Will make again.

Ingredients Nutrition

Directions

  1. Puree cantaloupe chunks and lemon juice in a food processor.
  2. In a large bowl, combine sugar, honey, and milk. (You may want to do this over low heat in a large saucepan, depending on how crystallized your honey is.) Stir until sugar is dissolved.
  3. Combine cantaloupe puree and sugar/milk mixture. Stir until well blended.
  4. Refrigerate for 4 hours, or overnight.
  5. Transfer to ice cream maker and freeze according to manufacturer's directions.
  6. Serve, savor, and faint with delight!

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