Site Search:
      Home     Recipes     Store

Easy Cantaloupe Sherbet or Frozen Yogurt

Home | Recipes | E


  • 1 Very ripe cantaloupe; not too large; peeled and chunked
  • 1 qt Milk for sherbet -or-
  • 2 c Milk -and-
  • 2 c Dannon (only!) vanilla yogurt for frozen yogurt
  • 2 Envelopes unflavored gelatine or vegetarian substitute
  • 1/2 c Sugar for sherbet; less or none for yogurt
  • Salt to taste
  • 1/2 -(up to)
  • 3/4 c Light corn syrup (taste as you go--some cantaloupes are sweeter than others)
  • Just a whiff of ginger--be subtle


Date: Fri, 15 Mar 1996 00:29:25 GMT
From: (Rain) This recipe isn't hot, but it's so good as a dessert for hot dishes that I had to share it. It's my version of a recipe that originally came from (of all places) the Home Shopping Club members' magazine. (Okay, so chiles aren't my only addiction. Sue me. <G>) It's especially good after any hot pork or mutton dish, and phenomenal following good tofu in hot peanut sauce. (please make an old English major happy and don't spell/pronounce it "sherbert"!)
Blenderize cantaloupe with 1 C. milk till smooth. In a big pan, heat but do not boil 1 C. milk and dissolve gelatine and sugar in it completely, stirring constantly. Remove from heat and stir in remaining milk and other ingredients, syrup last.
Pour into large baking pan. Cover and freeze 3 hr., stirring occasionally. Spoon into chilled bowl and beat with electric mixer at medium speed till smooth but still frozen (setting bowl in a sinkful of ice and water while beating helps.) Return to pan and freeze 3 more hours. Let stand at room temp. 5 min, before serving; garnish with fresh mint, crystallized ginger and/or banana slices.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive,