Wednesday, June 19, 2013

Cantaloupe Sherbet Recipe!


1 medium ripe cantaloupe
1 (14 ounce) can fat-free sweetened condensed milk
2 tablespoons honey


1 Cut the cantaloupe in half, scoop out and discard seeds.
2 Peel and slice the melon; cut into large pieces.
3 Place in a blender container along with milk and honey.
4 Cover and blend until smooth.
5 Pour into a freezer-proof container and freeze overnight or until firm.
6 Or my method, pour into ice-cream freezer and freeze according to manufactuers recommendations.
7 My ice-cream maker takes about 30 minutes; however the cooking time given reflects freezing overnight.

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