Blueberry Sundaes with Cantaloupe

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 7/30/2020

A fruity sundae built on sorbet instead of ice cream.

Sure, sundaes are terrific with ice cream, but be adventurous and try some of the new sorbet and sherbet flavors. We liked these with Mamey or other fruit-flavored sherbet. To keep the sundaes cold longer, places glasses of cantaloupe in freezer an hour before assembling and serving the sundaes.

20 min Prep: 10 min Cook: 10 min
Serves: 4 Save

Ingredients (7)

  • 1/3 cup sugar
  • 2 teaspoon cornstarch
  • 2/3 cup cold water
  • 2 cup blueberries
  • 4 cup bite-size cantaloupe chunks
  • 2 cup mamey sherbet or mango sorbet
  • Fresh blueberries (optional)

Directions

  1. In a medium saucepan, combine sugar and cornstarch; stir in water. Cook and stir over medium-high heat until mixture comes to a boil. Add blueberries and cook, stirring occasionally, 5 minutes or until thick. Cool.
  2. Spoon cantaloupe into stemmed glasses, top with sherbet, blueberry sauce and blueberries.

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