Cantaloupe Sherbet


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


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