What if I told you that you could make your very own frozen melon sherbet with just two ingredients and a little elbow grease? Simple, elegant, and refreshing, this method can be used with a huge variety of fruits at peak ripeness in the summer: cantaloupe, honeydew, watermelon, papaya, just use your imagination!

What Ingredients Do You Need For Freeze & Go Sherbet?

• Cantaloupe – or any ripe summer melon or large fruit
• Evaporated Milk
• ingredient

That’s it!

How Do You Make Freeze & Go Sherbet?

This recipe could not be more straightforward. Start by cutting your melon (or other large fruit) in half and either scooping out the seed pocket, or using a spoon to create a small well in the center by scooping out some of the flesh (chef snacks!). Wrap tightly in plastic and freeze overnight.

The next day, unwrap and pour a small amount of evaporated milk into the well in the center. Now for the fun part: using a fork or spoon, scrape the sides of the well and combine the scrapings with the evaporated milk. As you continue to add shaved fruit to the mixture, the evaporated milk will begin to freeze. The sugars in the melon will keep the ice crystals that form from growing too large and the final texture will be smooth and silky with small bits of juicy fruit studded throughout. Looking to kick it up a notch for your adult friends? Try splashing on a litte dark rum and some grated nutmeg over the top!