Sunday, September 19

Melon Sherbet

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Melon Sherbet Recipe

By Tammy Algood Published: August 1, 2015

  • Yield: 8 Servings



  1. Puree the melon in a blender or food processor until smooth. Transfer to a mixing bowl and set aside.
  2. In a small saucepan over medium-low heat, combine the sugar and 1 cup of the cream. Stir just until the sugar dissolves completely. Add to the melon puree along with the remaining cream and wine. Cover and refrigerate 1 hour, then freeze in an ice cream machine according to the manufacturer’s directions. Serve immediately.
  3. Note: If desired, fill eight 4-ounce ice cream/popsicle molds with the frozen sherbet. Insert the handle or a wooden popsicle stick into the base of each mold and freeze until hard, about 3 hours.

    About Author

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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