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Cantaloupe Sherbet




Source of Recipe


Internet


List of Ingredients




3 1/2 cups cubed cantaloupe
2 tablespoons sugar
1 tablespoon flaked coconut
3/4 cup 2% milk

In food processor, combine the cantaloupe, sugar, and coconut. Process until smooth.

With food processor running, slowly add the milk. Pour into the freezing canister of an ice cream maker and freeze according to the manufacturer's instructions.

To prepare without an ice cream maker, pour the mixture into an 8-x-4-inch rectangular metal container. Cover and freeze for 4 hours or until firm. Take the sherbet from the freezer every 15 minutes during the first hour and break up the icy mixture with a fork.

For an even smoother texture for sherbet you are making in your freezer, transfer the sherbet to a food processor two to three times during freezing.

Before serving, let soften in refrigerator for 20-30 minutes.


Recipe