Recipe information
Yield
Makes about 4 1/2 cups.
Ingredients
A 2 1/2-pound cantaloupe, seeded and cut into 3/4-inch pieces
1 pint raspberry sorbet
1 cup ice cubes
Preparation
In a blender, blend 2 cups of the cantaloupe, the sorbet, and the ice until the mixture is almost smooth. Add the remaining 2 cups cantaloupe, belnd the mixture until it is smooth, and pour into chilled glasses.
