![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAXC60FJ5wjzVzRab-MtwziNdXR8bHrbIq9FBF8VCgH7ujloq_GS27NQvlEsyDLRgd9HADuS5sejb3wccPFlDs0cfoRg6i7l2qV6yJa7TsQCUe9xH1w3hyphenhyphenC0hb653BpBaeo0BQWWlW3w/s320/IMG_0479.JPG)
The flavors of
this cantaloupe sherbet were really tasty: creamy, fruity, a hint o' lime. However, the texture was off-putting- lots of little bits of cantaloupe took away from the smoothness you want from a sherbet... I give this recipe a resounding "Meh." Maybe if I'd run the cantaloupe puree through a seive or chinois before mixing it with the cream and freezing it, it wouldn't be as weird?