Cantaloupe Sherbet Recipe

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Cantaloupe Sherbet Ingredients

1 medium cantaloupe, peeled, seeded, cubed
2 tbsp lemon juice
1/2 cup sugar
1/4 cup honey
3 cup milk
1/2 tsp vanilla

A Recipe for
Cantaloupe Sherbet

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Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

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This is a recipe for Cantaloupe Sherbet from the recipe cookbook of Recipes-to-go (Fruit)

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Many of the bacteria that cause foodborne illnesses are carried by animals (including pets). It's important to wash your hands with hot, soapy water after you have contact with animals and before you handle food at any time.

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Cantaloupe Sherbet

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Old New York Proverb

Cantaloupe Sherbet Directions

In blender or food processor fitted with metal blade, puree
cantaloupe and lemon juice. In a large bowl, combine sugar, honey and
milk. Add pureed cantaloupe mixture and vanilla. Stir until sugar
dissolves. Pour into ice cream canister. Freeze in ice cream maker
according to manufacturer's directions. Makes about 2 quarts.

Serves: 12

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Cantaloupe Sherbet Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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