Cantaloupe Sherbet

Looking to have some fun with the kids at home. This is a sweet and simple recipe.

Prep Time 1 d
Cook Time 4 hrs 20 mins



  • 1 envelope unflavored gelatin.
  • 1/2 cup milk.
  • 3 cups cubed cantaloupe.
  • 1 cup lite corn syrup.



  • In a small saucepan, sprinkle gelatin over milk.
  • Stir over low heat until dissolved.
  • Place mixture in blender with cantaloupe & corn syrup and cover.
  • Blend on high speed for 30 seconds.
  • Pour into a 9-inch square baking pan.
  • Cover & freeze over night.

Next Day

  • Soften slightly at room temperature, about 15-20 minutes and spoon into a large bowl.
  • With a mixer at low speed, beat until smooth but not melted.
  • Pour into 4-cup mold or freezer container.
  • Cover & freeze for 4 hours.
  • Soften at room temperature for easier scooping.