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


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


  • 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.