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Cantaloupe Sherbet Popsicle 05:09

Susana Querejazu

A cantaloupe sherbet popsicle is a creamy and refreshing summer dessert.

Cantaloupe Sherbet Popsicle 05:09

Susana Querejazu

A cantaloupe sherbet popsicle is a creamy and refreshing summer dessert.

Prep Time Cook Time Total Time Serving Size

The Steps

  1. 1. In a medium saucepan over medium heat, combine 2 1/2 cups of milk and 2 2/3 cups of cream. 00:22

  2. 2. Measure out 3 tablespoons of sugar from the 2 total cups, and place it in a small bowl with 1 1/2 teaspoons of sorbet stabilizer. Add the remaining sugar to the cream mixture. Whisk to combine. 00:30

  3. 3. Bring the cream mixture to a boil. Continue whisking to make sure all of the sugar is dissolved. Add in the stabilizer and cook until it is completely dissolved. 01:09

  4. 4. Create an ice bath by filling a medium bucket halfway full of ice and covering the ice with water. Place a small bucket inside the medium bucket so it is slightly submerged in the ice water. Pour the cream mixture into the small bucket. 01:22

  5. 5. Whisk the mixture in the ice bath to cool it down quickly. When it has reached a chilled temperature, pour in 8 cups of cantaloupe juice. Whisk to combine. 01:47

  6. 6. Pour the mixture into popsicle molds, leaving 1/8 of an inch from the top. Once they have all been filled, carefully wrap the molds in plastic wrap to seal. 02:30

  7. 7. Use a small paring knife to poke small holes into the plastic wrap. Place the popsicle sticks, one at a time, into the punctured holes. Straighten them as best as possible, then place them in the freezer for 24 hours. 03:30

  8. 8. Remove the popsicle molds from the freezer, and dip them into a bucket filled with warm water for about 5 seconds. This will help the popsicles release from the molds. 04:16

  9. 9. Gently pull each popsicle out of its mold. Place the popsicles on a cold baking sheet tray lined with parchment paper. Once they've all been removed, place the baking tray into the freezer to allow the popsicles to solidify. 04:37

What You'll Need


- Medium saucepan
- Rubber spatula
- Whisk
- Small bowl
- Medium bucket (2)
- Small bucket
- Popsicle mold
- Popsicle sticks
- Plastic wrap
- Small knife
- Parchment paper-lined baking sheet, chilled


- Milk (2 1/2 cups)
- Cream (2 2/3 cups)
- Sugar (2 cups)
- Sorbet stabilizer (1 1/2 teaspoons)
- Cantaloupe juice (8 cups)
- Ice
- Warm water

Chef Notes

The difference between a sorbet and a sherbet is that a sorbet is usually made with just fruit juice and sugar. A sorbet becomes a sherbet when dairy is added.

Stabilizers are used in making sorbet to help decrease the formation of ice crystals as it freezes. Sherbet stabilizer can be omitted if the popsicle will be consumed within a two day period. To learn more about stabilizers in sorbet, visit Chef Suzana’s “Mango Sorbet” tutorial located at the bottom of the page. 

Sorbet stabilizer often contains a blend of different stabilizers. Common stabilizers include xanthan gum, locust bean gum, guar gum, and gelatin. Sorbet stabilizer can be purchased online or in some specialty kitchen supply stores

Popsicle molds can be purchased online or in many kitchen supply stores. If a popsicle mold is unavailable, use a small disposable plastic cup for each popsicle. An ice cube tray can be used to make mini popsicles. 


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Taught by


Chef Susana Querejazu


Susana Querejazu is the pastry chef at the James Beard nominated Odd Duck restaurant in Austin, Texas. Complimenting the ... read more