Cantaloupe Sorbet

"Very freshing and cool for those long hot summer days. Needs to refrigerate for 1 hour."
 
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photo by Cadillac Frank photo by Cadillac Frank
photo by Cadillac Frank
Ready In:
20mins
Ingredients:
3
Yields:
1 quart
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ingredients

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directions

  • Put the cantaloupe chunks into the container of an electric blender.
  • Puree until mixture is smooth.
  • Measure 4 cups of puree and discard the rest.
  • Return the 4 cups of puree back to the blender; add in the sugar and lemon juice.
  • Pulse quickly to blend.
  • Transfer mixture to a bowl; cover and refrigerate until chilled, at least 1 hour.
  • Freeze mixture in an ice cream maker according to the manufactuer's directions.

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Reviews

  1. This was tasty, and a great way to use up a large cantaloupe that needed some help. I think it would be especially tasty with 3 Tbs of midori melon liquor added, but I wanted my small kids to eat this so I didn't add any.
     
  2. The perfect light summer dessert! I'm not the biggest fan of cantaloupe, but this recipe was wonderful. I added some strawberries as well to make it more to my liking. One of my favorites now.
     
  3. Yummy! I didn't have lemon juice, so I used lime juice instead. It was really refreshing and was perfect in my brand new ice cream maker. Thanks!
     
  4. I've made this with watermelon also. I don't use so much sugar but is great for a fresh, healthy treat in the winter.
     
  5. I used a perfectly ripe cantaloupe and didn't need to add any of the sugar. The lemon made it SUPER sweet but added a nice extra dimension to the taste. I resisted the temptation to add a splash of Midori THIS time, but next time, a little nip of the sauce for sure!
     
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