Simple Cantaloupe Sherbet
Beat the summer heat with this cool, creamy melon dessert that’s ready in minutes! This simple Cantaloupe Sherbet is light and refreshing with a hint of citrusy tang from fresh lemon juice. The natural sweetness of the cantaloupe pairs perfectly with the honey, creating a balanced flavor that’s not overly sugary.
Megan Weimer of Dollop of Dough
Megan Weimer of Dollop of Dough
Recipe - Heinen's of Rocky River
Simple Cantaloupe Sherbet
Prep Time10 Minutes
Servings4
0Ingredients
4 cups Heinen’s fresh-cut cantaloupe chunks, frozen overnight
7 oz. sweetened condensed milk (half a 14 oz. can)
1 Tbsp. Heinen’s honey
1 Tbsp. fresh lemon juice
Directions
- Place the frozen cantaloupe and sweetened condensed milk into the bowl of a food processor and pulse until it is crumbly. Stop to scrape down the sides of the food processor as needed.
- Add the honey and lemon juice and continue to pulse until the mixture reaches a creamy consistency.
- For a soft serve consistency, serve immediately.
- For a more scoopable sherbet, transfer the mixture to a lined loaf pan and freeze for 4 hours or overnight or until solid. Scoop and serve!
10 minutes
Prep Time
0 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Cantaloupe Chunks, 1.2 Pound
$7.19 avg/ea$5.99/lb
Carnation Sweetened Condensed Milk, 14 Ounce
$3.19$0.23/oz
Heinen's Honey, 12 Ounce
$5.09$0.42/oz
ReaLemon 100% Lemon Juice, 8 Ounce
$2.19$0.27/oz
Directions
- Place the frozen cantaloupe and sweetened condensed milk into the bowl of a food processor and pulse until it is crumbly. Stop to scrape down the sides of the food processor as needed.
- Add the honey and lemon juice and continue to pulse until the mixture reaches a creamy consistency.
- For a soft serve consistency, serve immediately.
- For a more scoopable sherbet, transfer the mixture to a lined loaf pan and freeze for 4 hours or overnight or until solid. Scoop and serve!