I absolutely love cantaloupe. Once I can find ripe ones in stores, I’m eating it for breakfast, lunch, etc. One of my favorite treats is cantaloupe with vanilla ice cream. When I found a recipe for cantaloupe sherbet in an old cookbook, I was so excited to try it. It’s just lovely! Perfectly sweet with just enough cantaloupe flavor. It’s so refreshing on a hot summer day.
Cantaloupe Sherbet
- 1 ripe cantaloupe
- 2 cups half & half
- 1/2 cup sugar
- 1 envelope unflavored gelatin
- 1/4 cup corn syrup
- dash of salt
Cut cantaloupe into large chunks and set aside.
Microwave 1 cup of half & half and the sugar for 1 minute. Stir, then add the gelatin, corn syrup & salt and stir again.
Blend cantaloupe and remaining 1 cup of half & half together until smooth. Add in sugar mixture and blend to combine. Put blender in the freezer and freeze for about 3 hours.
Remove from freezer and blend until smooth. Repeat process once again, then transfer to a bread pan and freeze until firm.
Scoop, serve and ENJOY!
Ingredients
- 1 ripe cantaloupe
- 2 cups half & half
- 1/2 cup sugar
- 1 envelope unflavored gelatin
- 1/4 cup corn syrup
- dash of salt
Instructions
- Cut cantaloupe into large chunks and set aside.
- Microwave 1 cup of half & half and the sugar for 1 minute. Stir, then add the gelatin, corn syrup & salt and stir again.
- Blend cantaloupe and remaining 1 cup of half & half together until smooth. Add in sugar mixture and blend to combine. Put blender in the freezer and freeze for about 3 hours.
- Remove from freezer and blend until smooth. Repeat process once again, then transfer to a bread pan and freeze until firm.
- Scoop, serve and ENJOY!
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