Simple Cantaloupe Sherbet
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The following recipe and photography were provided by our partner, Megan Weimer of Dollop of Dough.
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.
This cantaloupe sherbet is also incredibly easy to make, requiring just a few minutes of blending. Heinen’s fresh-cut cantaloupe saves so much prep time, eliminating the hassle of carving up a melon yourself!
Why You’ll Love This Recipe
- It is Packed Full of Fresh Melon. Using Heinen’s fresh-cut cantaloupe saves so much time! Instead of peeling and chopping a whole cantaloupe, you can simply pop open the package and add the pre-cut pieces to your blender. With this short cut, you can have a smooth, creamy sherbet in just ten minutes! Not a fan of cantaloupe? No problem! Heinen’s has an impressive assortment of unique and everyday melons to explore, so you can choose any variety you prefer. Honeydew would be delicious!
- It is Easy to Make. Simply throw the ingredients in the blender for a delicious, summery treat! It’s as simple as that.
- An Ice Cream Maker is not Required. There’s no need to splurge on a fancy new kitchen gadget! You only need a food processor or blender to make this sherbet.
Simple Cantaloupe Sherbet
Prep time: 10min Total time: 10min
Servings: 3-5
Ingredients
- 4 cups Heinen’s fresh-cut cantaloupe chunks, frozen overnight
- 7 oz. sweetened condensed milk (half a 14oz can)
- 1 Tbsp. Heinen’s honey
- 1 Tbsp. fresh lemon juice
Instructions
- 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!
