Cantaloupe Sorbet

This gorgeously colored sorbet is a true crowd pleaser. Try serving it in scooped out melon bowls. Halve each melon, remove the flesh, and freeze the rind until serving time. A garnish of fresh mint finishes it beautifully!

Serves: 8Hands-on: 10 minutesTotal: 2 hours 30 minutesDifficulty: Easy

Serves: 8

Ingredients

  • 1 large, ripe cantaloupe (2–2½ lbs.)
  • ⅔ cup sugar
  • ¼ tsp. salt
  • 1 tsp. freshly squeezed lemon juice

Directions

  • Remove the flesh from the rind of the cantaloupe, taking care to discard seeds and any green flesh. Purée in a food processor or blender until smooth.
  • Add the remaining ingredients and purée until well combined. Cover and refrigerate until cool.
  • Add to ice cream maker and follow manufacturer’s instructions for freezing.

Recipe Information

Serves: 8

Ingredients

  • 1 large, ripe cantaloupe (2–2½ lbs.)
  • ⅔ cup sugar
  • ¼ tsp. salt
  • 1 tsp. freshly squeezed lemon juice

Directions

  • Remove the flesh from the rind of the cantaloupe, taking care to discard seeds and any green flesh. Purée in a food processor or blender until smooth.
  • Add the remaining ingredients and purée until well combined. Cover and refrigerate until cool.
  • Add to ice cream maker and follow manufacturer’s instructions for freezing.

Nutrition Information

Nutrition Information
Amount per serving
Calories100
Total Fat0g
Saturated Fat0g
Cholesterol0mg
Sodium90mg
Total Carbohydrate25g
Dietary Fiber1g
Sugars24g
Protein1g