Cantaloupe Sherbet
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
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 Decatur, Alabama
Cantaloupe Sherbet Recipe
Cantaloupe Sherbet
1 small cantaloupe
2 cups cold fat-free milk, divided
1/3 cup sugar
1 envelope unflavored gelatin
¼ cup light corn syrup
¼ tsp. 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 cantaloupe. Pour into a 13×9 inch 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. 6 serving
(Recipe for Cantaloupe Sherbet was in tasteofhome.com)
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