Cantaloupe Sherbet Receta

Discover pure refreshment with this heavenly Cantaloupe Sherbet recipe, adapted from Mabel and Gar Hoffman's "The Ice Cream & Frozen Yogurt Cookbook." Prepare to be amazed by its unbelievably delicious, light, and refreshing flavor. This easy-to-make sherbet requires minimal prep time and boasts a vibrant cantaloupe taste that's perfect for a hot summer day or any occasion. Get ready for a taste of pure bliss!

Preparación 20 min

Cocción 1470 min

Calorías 71.8 kcal

Proteína 4g

Valoración Sé el primero

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El equipo de cocina de Forktionary

Adaptada de Food.com y probada y estandarizada por Forktionary.

Ingredientes para Cantaloupe Sherbet

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Cómo preparar Cantaloupe Sherbet

Cut the cantaloupe into chunks and remove the seeds.
Combine the cantaloupe chunks, lime juice, and sugar in a blender.
Blend until completely smooth.
Strain the mixture through a fine-mesh sieve to remove any remaining pulp or seeds for a super smooth texture (optional).
Pour the mixture into a freezer-safe container.
Cover and freeze for at least 4 hours, or until partially frozen.
Remove from the freezer and beat with an electric mixer or whisk until light and fluffy.
Return the mixture to the freezer.
Freeze for another 2-4 hours, or until solid.
Let the sherbet sit at room temperature for 5-10 minutes before scooping and serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

53g

Fat

Carbs

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Preguntas frecuentes

¿Cuánto se tarda en preparar Cantaloupe Sherbet?

Cantaloupe Sherbet tarda unos 1490 minutos de principio a fin: aproximadamente 20 minutos de preparación y 1470 minutos de cocción.

¿Cuántas calorías tiene Cantaloupe Sherbet?

Cantaloupe Sherbet tiene aproximadamente 71.8 calorías por ración, con unos 4 g de proteína, 5 g de carbohidratos y 0 g de grasa.

¿Qué ingredientes necesito para Cantaloupe Sherbet?

Los ingredientes principales de Cantaloupe Sherbet son Cantaloupe, Lemon Juice, Sugar, Honey, Skim Milk, Vanilla Extract. Consulta la lista completa con cantidades más arriba.