Cantaloupe sorbet is a refreshing and light dessert that’s perfect for hot summer days or any time you’re craving something sweet yet healthy. The natural sweetness of ripe cantaloupe pairs beautifully with a hint of lime, creating a sorbet that’s both cooling and vibrant. This simple recipe requires minimal ingredients, and the result is a smooth, creamy, and naturally flavored treat that will impress both kids and adults. Whether served alone or as a palate cleanser between courses, cantaloupe sorbet is a delightful way to enjoy one of summer’s most beloved fruits.
Ingredients:
- 1 medium ripe cantaloupe, peeled, seeded, and cubed (about 4 cups)
- 1/2 cup sugar
- 1/4 cup water
- 2 tablespoons fresh lime juice
- 1 tablespoon honey (optional)
- Pinch of salt
Instructions:
- Prepare the simple syrup: In a small saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar has completely dissolved. Remove from heat and allow to cool.
- Blend the cantaloupe: In a blender or food processor, add the cubed cantaloupe, lime juice, and honey (if using). Blend until smooth.
- Combine: Once the syrup has cooled, pour it into the cantaloupe mixture along with a pinch of salt. Blend again until everything is well incorporated.
- Chill: Transfer the mixture to an airtight container and chill in the refrigerator for at least 2 hours or until very cold.
- Churn: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a smooth, sorbet-like consistency. If you don’t have an ice cream maker, you can pour the mixture into a shallow dish, freeze it, and stir every 30 minutes to break up the ice crystals until fully frozen.
- Freeze: Once churned, transfer the sorbet to an airtight container and freeze for at least 4 hours or until firm.
- Serve: Scoop into bowls or glasses and garnish with fresh mint or lime zest, if desired.
Enjoy your homemade cantaloupe sorbet as a light, fruity dessert or a midday snack!
