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Cantaloupe Sherbet by

Source: Cooking Light


3/4 cup water
1/2 cup sugar
1/4 cup light-colored corn syrup
1/8 teaspoon salt
4 cups chopped cantaloupe (about 3 pounds)
2 tablespoons vodka
1 tablespoon fresh lime juice
2 tablespoons heavy cream


1. Bring first 4 ingredients to a boil in a saucepan; cook 1 minute or until sugar dissolves. Remove from heat. Place pan in a large ice-filled bowl for 15 minutes or until sugar mixture cools completely, stirring occasionally.
2. Place cantaloupe, vodka, and juice in a food processor; process until smooth. Strain cantaloupe mixture through a sieve over a bowl; discard solids. Add sugar mixture and cream to cantaloupe mixture; stir well.
3. Pour cantaloupe mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sherbet into a freezer-safe container; cover and freeze 1 hour or until firm.

Servings: 10

Serving Size: 1/2 cup

Nutrition Information (per serving):
Calories 120
Fat 3.1 g
Saturated Fat 1.9 g
Cholesterol 11 mg
Sodium 48 mg
Carbohydrates 22.4
Fiber 0.5 g
Protein 0.7 g

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