I scream, you scream, we all scream for…cantaloupe? Yes! Did you know that with a few small ingredients you can turn one lovely cantaloupe into a delicious dessert? Yes, you can also simply chop it up and eat it that way, but I’d much rather curl up with a bowl of this! I love the idea of having a much needed frozen dessert at the end of a hot day and it coming from a ripe melon that just oozes summer. So, next time you’re at the market, go ahead and grab a cantaloupe and turn it into this weekend’s must have barbecue dessert item!

*Note: The vodka prevents the mixture from freezing like ice, rather giving it a nice shaved ice/sherbet consistency. You will want that tiny bit of alcohol in it to achieve this. If you don’t like or have vodka, you can try champagne, white wine, or even a rose’.

Cantaloupe Sherbet

Ingredients

• 3/4 cup water
• 1/2 cup sugar
• 1/4 cup light-colored corn syrup
• 1/8 tsp salt
• 4 cups chopped cantaloupe (about 3 pounds)
• 2 Tbsp vodka
• 1 Tbsp fresh lime juice
• 2 tbsp heavy cream

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Bring the first four ingredients to a boil in a saucepan. Cook for 1 minute or until the sugar dissolves. Remove from heat. Place the pan in a large ice-filled bowl for 15 minutes or until the sugar mixture has cooled completely, stirring occasionally.

Place the cantaloupe, vodka, and lime juice in a food processor and process until smooth. Strain the cantaloupe mixture through a sieve over a bowl and discard solids. Add the sugar mixture and heavy cream to the cantaloupe mixture and stir well.

Pour the cantaloupe mixture into your ice cream attachment and freeze according to the manufacturer’s instructions.

Spoon the sherbet into a freezer-safe container, cover and freezer for 1 hour or until firm.

Nutritional Information

Serves 10 (serving size 1/2 cup)

Calories 120; Fat 3.1g; Protein 0.7g; Carbohydrates 22.4g; Fiber 0.5g; Cholesterol 11mg; Iron 0.1mg; Sodium 48mg; Calcium 12mg

Source: Cooking Light June 2013

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Circle of Moms Top 25 Foodie Moms – 2013