Cantaloupe Sherbet

Total Time
12hrs 15mins
15 mins
12 hrs

Cool and refreshing summer treat. The recipe calls for freezing in the freezer overnight. I used my ice cream freezer and the results were wonderful. This recipe comes from an advertising insert.

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


  1. Cut the cantaloupe in half, scoop out and discard seeds.
  2. Peel and slice the melon; cut into large pieces.
  3. Place in a blender container along with milk and honey.
  4. Cover and blend until smooth.
  5. Pour into a freezer-proof container and freeze overnight or until firm.
  6. Or my method, pour into ice-cream freezer and freeze according to manufactuers recommendations.
  7. My ice-cream maker takes about 30 minutes; however the cooking time given reflects freezing overnight.