Melon sherbet

  • 1 medium ripe cantaloupe
  • 1 (14 ounce) can fat-free sweetened condensed milk


Cut the cantaloupe in half, scoop out and discard seeds.

Peel and slice the melon; cut into large pieces.

Place in a blender container along with milk and honey.

Cover and blend until smooth.

Pour into a freezer-proof container and freeze overnight or until firm.

Or my method, pour into ice-cream freezer and freeze according to manufactuers recommendations.