Cantaloupe Sherbet
Submitted by seagrass51
Homemade cantaloupe sherbet churned with pureed melon, milk, honey, and a squeeze of lemon. Smooth, scoopable, and bursting with fresh summer melon flavor. Makes about 2 quarts.
YIELD
12 servingsPREP
10 minCOOK
20 minREADY
10 minIf you’ve ever wished you could freeze the taste of a perfectly ripe cantaloupe and eat it with a spoon, this is how.
Fresh melon gets pureed smooth with lemon juice, then stirred into a simple base of milk, sugar, honey, and vanilla.
No cream, no eggs, no cooking. Just blend, stir, pour into your ice cream maker, and churn.
The sherbet comes out silky and scoopable with a color like a summer sunset, lighter than ice cream but more substantial than a sorbet.
Two quarts means plenty for a crowd, or enough to stash in the freezer for a week of after-dinner scoops.
Kitchen Tips
- The riper the cantaloupe, the better the sherbet. Smell the stem end before buying. If it’s fragrant and sweet, you’re in business.
- Stir until every grain of sugar dissolves before churning. Undissolved sugar makes icy, gritty sherbet.
- Let it firm up in the freezer for an hour after churning for the best scooping texture. Straight from the machine it’s soft-serve consistency.
Ingredients
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.
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