Try this Melon Sorbet recipe, or contribute your own.
Suggest a better description1. Line baking sheet with parchment paper. Place cantaloupe on baking sheet; spread out so that there is a little space between each piece.
2. Place baking sheet in freezer overnight or until cantaloupe is frozen solid (minimum 4 hours).
3. Place frozen cantaloupe in food processor; pulse until crumbly.
4. Add lemon juice, honey, water, and salt; pulse until mixture forms texture of soft sorbet. (If sorbet is too thick, add 1 tsp. of water at a time. Make sure it does not become slushy.)
5. Serve immediately, or store in an airtight container, in the freezer, for up to 3 months.
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Serving Size: 1 (97g) | ||
Recipe Makes: 1 | ||
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Calories: 24 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1mg | 0 % | |
Potassium 116.6mg | 3 % | |
Total Carbohydrate 8.1g | 2 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 7.7g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 24
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