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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Iced Melon Soup with Sherbet

Source: dLife

A delicious combination of melon soup with a scoop of homemade melon and mint sherbet , Yum!

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	146.9

Total Carbs	36.3 g

Dietary Fiber	3.2 g

Sugars	31.7 g

Total Fat	0.0 g

Saturated Fat	0.0 g

Unsaturated Fat	0.0 g

Potassium	32.0 mg

Protein	2.7 g

Sodium	72.0 mg

Dietary Exchanges 0.1 Vegetables, 2.2 Fruits, 0.1 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Melon Soup 5.0
5 lb cantaloupe 3.0
3 tbsp orange juice 2.0
2 tbsp fresh lemon juice 8.0
8 pinch fresh mint

Sherbet 2.0
2 tbsp sugar 0.5
0 1/2 cup cold water 1.0
1 each cantaloupe 2.0
2 each medium limes 2.0
2 tbsp fresh mint

Directions

Sherbert

In a medium saucepan, mix the sugar, and water and heat gently until the sugar dissolves. Bring to the boil and simmer for 4-5 minutes, then remove from heat and let cool.
Scrape out the seeds, then scoop out the flesh from the cantaloupe. Puree in a food processor/blender with the cooled syrup and lime juice.
Stir in the mint and pour the melon mixture into an ice-cream maker. Churn, until the sherbet is smooth and firm. Alternatively, pour the mixture into a suitable container and freeze until icy around the edges. Transfer to a food processor/blender and process til smooth.
Repeat the freezing and processing two or three times until the mixture is smooth and holding its shape. Then, freeze until firm.

Melon Soup

Scrape out the seeds, then scoop out the flesh from the cantaloupe. Puree the melon in a food processor/blender. Pour the puree into a bowl and stir in the orange and lemon juice.
Place the soup in refrigerator for 30-40 minutes, but do not chill it for too long, as this will dull its flavor.
Ladle soup into bowls and add a large scoop of melon and mint sherbet to each.
Garnish with mint leaves, serve.