33 Reviews of Cantaloupe Sherbet

From: Hey Jude

On Aug 1, 2004

This stuff is absolutely delicious! They didn't have fat-free sweetened condensed milk at my store so I splurged and used the regular stuff. I used my food processor to blend the ingredients and then 1/2 hour in the ice cream maker. I couldn't stop tasting this as it was freezing, it's that good. So refreshing on a hot summer day. Thanks so much for posting this Paula, it's a keeper!

From: MarieAlice

On Aug 5, 2004

I made this two days ago. It was my first time using my new icecream maker and at first I thought there was something terribly wrong, as after an hour and a half in the machine it was still soup. So I got my instruction manual out and read the instructions and duh....I was supposed to put the ice cream maker in the freezer for 24 hours first. so out came the cantaloupe mixture, I washed the freezer bowl, and banged it in the freezer. Next day I tried it again and was rewarded with a wonderfully delicious sherbet! We loved it! Thanks for a great recipe!

From: TheDancingCook

On Aug 11, 2007

This was so good; a real cool and refreshing treat on a hot summer day. I used the freezer directions; the liquid fills a one quart container. Thanks for posting, we are enjoying it!

From: Heather U.

On Jul 30, 2004

I am so excited about this recipe!! It's really freakin' good. What a great idea and perfect for the gorgeous, ripe cantaloupes we're getting in Madison right now. I used unsweetened soy milk plus 1/2 c splenda instead of the sweetened condensed milk, and it still turned out beautifully. What a great hint to use the ice cream maker. Thanks ever so much, PaulaG! (P.S. I also added 1 tsp of xanthan gum to help stabilize the finished product--gives it that creamy "mouthfeel" without all the creamy fat). Edited later to say: The xanthan gum makes this freeze up too hard. Next time I'll still add it in, but will plan on serving this sherbet right out of the ice cream maker, even if it is somewhat soft. Alternatively, perhaps don't let it hard set for longer than 30 minutes or so in the freezer before serving. Great flavors! Would make a great smoothie base.

From: Sharon123

On Aug 15, 2004

My whole family loved this! I had a big bag of frozen cantaloupe cubes in the freezer so I put them in with the condensed milk in the food processor and had instant sherbet! This didn't even make it to the freezer. Thanks so much for a lovely treat!

From: Pianolady

On Aug 9, 2004

Delicious, refreshing and different. This was my first ice cream and/or sorbet so I'm not quite sure what I would change, but I believe from what I tasted that I would add a bit less fat-free sweetened condensed milk next time, as that seemed to have too strong a presence. It was enjoyed by all. Thanks for the wonderful recipe! Dianne

From: Charlotte J

On Jul 4, 2007

June 5, 07 This is turning away in my ice cream maker as I type. But of course I had to have a sample. It is so DELICIOUS, my DS wanted me to say that and he is correct. I did not have the fat-free so used the full calorie strength. I've never had cantaloupe sorbet or ice cream before, so I'm glad I tried this. I can't wait for the 4th of July to make some for our get together! I made this for ZWT III 2007 - Australian & New Zealand Region. [b]Update:[/b] I measured the melon after it was blended and I got 4 1/2 cups pureed cantaloupe. I'm making this the second time. Today it is for our 4th of July get together.

From: DDW

On Jul 16, 2007

Tried this out last night, what an easy & healthy dessert. I made the recipe "as is" and DH loved it. My cantaloupe was so sweet that next time I might omit the honey. I froze the mixture for 35 minutes in my ice cream maker and then put in the freezer for a few hours before dinner. With it's creaminess it really seems more like ice cream to me than sherbet. Super summetime treat!

From: Gertie

On Aug 5, 2005

jeez, what more could you ask from a recipe? tasty, quick, inexpensive, idiot-proof, and used ALL of the darn cantaloupe I didn't know what to do with. since my cantaloupe was dead ripe, I tasted the mixture before adding honey and decided it didn't need any. this being my first go with the recipe, I made no other changes, but next time I may brighten it up with a little ginger or mint. now I just have to wait for it to freeze...

From: Lisa2222

On Aug 15, 2004

This sherbet froze wonderfully in my ice cream maker. Consistency was great, however, I agree with Pianolady about the overpowering flavor of the fat free condensed milk. I would agree about using less but then wonder about the consistency. It was not a big hit with my family so I won't be making it again.