Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cantaloupe Sherbet Recipe
    Lost? Site Map

    Cantaloupe Sherbet

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    1 hrs

    20 mins

    ratherbeswimmin''s Note:

    Rule to follow when choosing a melon: if it doesn’t smell like a cantaloupe, it won’t taste like a cantaloupe.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    quart

    Units: US | Metric

    Directions:

    1. 1
      Sprinkle gelatin over the water in a small custard cup; set aside to soften for 5 minutes.
    2. 2
      Chop the cantaloupe, reserving any juice; place chunks, juices, and salt in a blender.
    3. 3
      Blend until smooth, scraping down the sides of the canister as needed; set aside.
    4. 4
      Warm 1 cup of milk in a small saucepan over low heat; stir in the sugar until dissolved.
    5. 5
      Decrease heat to very low and stir in the gelatin mixture, just until dissolved, for no more than 20 seconds; do not simmer.
    6. 6
      Pour the warm milk mixture and the remaining 1 cup milk into the blender with the cantaloupe puree; blend until smooth.
    7. 7
      Strain through a fine-mesh sieve into a bowl; refrigerate until cold, at least 4 hours or overnight.
    8. 8
      Freeze in your ice cream maker according to manufacturer’s directions.
    9. 9
      Serve at once or transfer to freezer containers and store in freezer for up to 1 month.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Cantaloupe Sherbet

    Serving Size: 1 (1192 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1004.5
     
    Calories from Fat 152
    15%
    Total Fat 16.9 g
    26%
    Saturated Fat 9.3 g
    46%
    Cholesterol 48.8 mg
    16%
    Sodium 869.7 mg
    36%
    Total Carbohydrate 200.4 g
    66%
    Dietary Fiber 4.9 g
    19%
    Sugars 202.3 g
    809%
    Protein 22.3 g
    44%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites