Cantaloupe Sherbet
At a Glance
- Prep
- 15 minutes
- Cook
- 12 hours
- Total
- 12 hours 15 minutes
- Servings
- 9 serving(s)
Categories
- Frozen Desserts
Servings & Nutrition
Original recipe serves 9. Current scale: 1x.
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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Ingredients
- 1 medium ripe cantaloupe
- 1 (14 ounce) can fat-free sweetened condensed milk
- 2 tablespoons honey
Instructions
Cut the cantaloupe in half, scoop out and discard seeds.
Peel and slice the melon; cut into large pieces.
Place in a blender container along with milk and honey.
Cover and blend until smooth.
Pour into a freezer-proof container and freeze overnight or until firm.
Or my method, pour into ice-cream freezer and freeze according to manufactuers recommendations.
My ice-cream maker takes about 30 minutes; however the cooking time given reflects freezing overnight.
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