Cantaloupe Sherbet
Yield
12 servingsPrep
10 minCook
?Ready
10 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
cantaloupe
peeled, seeded, cubed |
*
|
| 2 | tablespoons |
lemon juice
|
|
| ½ | cup |
sugar
|
|
| ¼ | cup |
honey
|
|
| 3 | cups |
milk
|
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
cantaloupe
peeled, seeded, cubed |
*
|
| 3E+1 | ml |
lemon juice
|
|
| 118 | ml |
sugar
|
|
| 59 | ml |
honey
|
|
| 7.1E+2 | ml |
milk
|
|
| 2.5 | ml |
vanilla extract
|
|
Directions
In blender or food processor fitted with metal blade, purée cantaloupe and lemon juice.
In a large bowl, combine sugar, honey and milk.
Add puréed cantaloupe mixture and vanilla.
Stir until sugar dissolves.
Pour into ice cream canister.
Freeze in ice cream maker according to manufacturer's directions.
Makes about 2 quarts.
