Cantaloupe Sherbet

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“Rule to follow when choosing a melon: if it doesn’t smell like a cantaloupe, it won’t taste like a cantaloupe.”
1hr 20mins
1 quart

Ingredients Nutrition


  1. Sprinkle gelatin over the water in a small custard cup; set aside to soften for 5 minutes.
  2. Chop the cantaloupe, reserving any juice; place chunks, juices, and salt in a blender.
  3. Blend until smooth, scraping down the sides of the canister as needed; set aside.
  4. Warm 1 cup of milk in a small saucepan over low heat; stir in the sugar until dissolved.
  5. Decrease heat to very low and stir in the gelatin mixture, just until dissolved, for no more than 20 seconds; do not simmer.
  6. Pour the warm milk mixture and the remaining 1 cup milk into the blender with the cantaloupe puree; blend until smooth.
  7. Strain through a fine-mesh sieve into a bowl; refrigerate until cold, at least 4 hours or overnight.
  8. Freeze in your ice cream maker according to manufacturer’s directions.
  9. Serve at once or transfer to freezer containers and store in freezer for up to 1 month.

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