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Frosty Cantaloupe Sherbet

Total Time

Prep: 20 min. + freezing


6 servings

Melon lovers are sure to enjoy this frosty dessert. A dish of the sherbet is a refreshing ending to a light lunch or dinner during the summer. It's also a great way to use up overripe cantaloupe. —Mary Dixson of Decatur, Alabama


  • 1 small ripe cantaloupe
  • 2 cups cold fat-free milk, divided
  • 1/3 cup sugar
  • 1 envelope unflavored gelatin
  • 1/4 cup light corn syrup
  • 1/4 teaspoon salt


  1. Cut cantaloupe in half; discard seeds. Scoop out pulp (there should be about 4 cups of melon). Place cantaloupe and 1 cup milk in a blender or food processor; cover and process until smooth.
  2. In a large saucepan, combine sugar and remaining milk. Sprinkle gelatin over top; let stand for 1 minute. Heat over low heat, stirring until gelatin is complete dissolved.
  3. Stir in the corn syrup, salt and pureed cantaloupe. Pour into a 13-in. x 9-in. pan. Cover and freeze until partially frozen, about 3 hours, stirring occasionally.
  4. Place cantaloupe mixture in a blender; cover and process until smooth. Return to the pan. Cover and freeze until almost frozen, about 1 hour.

Nutrition Facts

3/4 cup: 152 calories, 0 fat (0 saturated fat), 2mg cholesterol, 170mg sodium, 35g carbohydrate, 1g fiber), 5g protein.

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