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Cantaloupe Sorbet
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Cantaloupe Sorbet
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Subtle and refreshing, Cantaloupe Sorbet is a wonderful palate cleanser as well as after dinner treat.  Not too sweet, but full of the melon flavor you know and love.

Prep time
Bake/Cook time
One quart
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Cantaloupe Sorbet
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Yield :
One quart



  1. To make syrup, heat water and sugar until sugar dissolves. Place in refrigerator while you make puree.
  2. Cut cantaloupe in half, wrap and chill one half of melon for another use if too large for your needs.
  3. Scoop melon away from rind. Chop and deseed melon, then place in blender. Puree the melon until you have approximately 5 cups.
  4. Add chilled syrup, lemon juice, vanilla and rum, and salt. Add or subtract to taste. Bear in mind, this puree does not have a lot of flavor, so use your judgement.
  5. Add to ice cream machine and follow manufacturers instructions for freezing.  Freeze until ready to serve.


Recipe developed for Dixie Crystals by Susan Whetzel @doughmesstic.

This Cantaloupe Sorbet recipe has been submitted by one of our Dixie Crystals friends and has not been tested in our kitchen. If you have any problems with this recipe, or would like to give us your feedback, please email us by clicking here.

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