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Cantaloupe Sherbet

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“Found this last night in "The Ice Cream & Frozen Yogurt Cookbook)(Mable and Gar Hoffman). I think I've died and gone to heaven, this is so good ... (Cooking time includes hours of refrigeration and freezing -- it probably doesn't take that long to prepare.)”
READY IN:
24hrs 30mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Puree cantaloupe chunks and lemon juice in a food processor.
  2. In a large bowl, combine sugar, honey, and milk. (You may want to do this over low heat in a large saucepan, depending on how crystallized your honey is.) Stir until sugar is dissolved.
  3. Combine cantaloupe puree and sugar/milk mixture. Stir until well blended.
  4. Refrigerate for 4 hours, or overnight.
  5. Transfer to ice cream maker and freeze according to manufacturer's directions.
  6. Serve, savor, and faint with delight!

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