Strawberry Cantaloupe Sorbet
Since this frozen treat has no added sugar, it can be served as a healthy snack on a hot day, as well as a dessert.
- ½ medium cantaloupe
- 1½ cups strawberries
- ½ cup apple juice
In a food processor or blender, puree all ingredients together.
Pour into a freezer-safe container.
After 1½–2 hours, fluff sorbet with a fork, then return to freezer.
Every 2 hours, fluff sorbet with a fork.
Continue this process until ready to serve.
MAKES 4 CUPS (4 SERVINGS)
Calories: 67 | Fat: 0 g | Protein: 1 g | Fiber: 2 g
Pyrex Casserole Dishes Are Not Just for Baking
A covered Pyrex casserole is the ideal container for making sorbet. The shallow rectangle shape makes it easy to store sorbet in a crowded freezer. Furthermore, the easy-to-remove lids keep freezer odors out, while keeping liquid in. An added bonus is that colorful sorbet looks great in a glass container, leading to an impressive display while serving tableside. If Pyrex isn't available, a stainless steel mixing bowl covered with aluminum foil works well, too.