Cantaloupe Sherbet

1. 1

   Puree cantaloupe chunks and lemon juice in a food processor.

2. 2

   In a large bowl, combine sugar, honey, and milk.

3. 3

   (You may want to do this over low heat in a large saucepan, depending on how crystallized your honey is.)

4. 4

   Stir until sugar is dissolved.

5. 5

   Combine cantaloupe puree and sugar/milk mixture.

6. 6

   Stir until well blended.

7. 7

   Refrigerate for 4 hours, or overnight.

8. 8

   Transfer to ice cream maker and freeze according to manufacturer's directions.

9. 9

   Serve, savor, and faint with delight!

* Per serving · 4 servings · Values may vary.

No additional tips available.