Creamy Cantaloupe Sorbet is a light and refreshing dessert and a healthy choice too. This is the easiest sorbet you’ll ever make. I have made this using every kind of fruit from strawberries and raspberries to Korean melon and watermelon. The cantaloupe is such a mild flavor and really unique. For fun, I’ll serve it in scooped out cantaloupe shells or top with finely chopped fresh melon and a little whipped cream. (If I’m feeling indulgent.) I always taste the fruit before adding the sugar. If the raspberries are tart, for example, I’ll add more sweetener. If the melon is really sweet, I may not use any sweetener. This recipe is incredibly versatile so play with it. You can also just use honey or agave to sweeten the fruit. As usual, feel free to substitute any milk you like (full fat, 1 percent, etc.) Make up batches of different flavored sorbet and have it on hand all summer long!
To make this even easier, you can but the precut cantaloupe chunks right in the produce department. Talk about simple.
To get started, you’ll want to cut up your melon if you didn’t buy it precut. Simply, cut it in half, scoop out the seeds and discard. Then, cut the melon in to cubes or use a melon baller to scoop out small balls. I keep those cantaloupe shells for serving the sorbet but that is completely optional.
Place the chunks of melon on a baking sheet and place in the freezer over night. If you are doing this way in advance, once frozen, just put the fruit in zip lock baggies until you are ready to make the sorbet.
When you are ready to make the sorbet, dissolve the sugar substitute or sugar in water first. Stir until it is dissolved. If you decide to use honey or agave, just skip this step.
Place the frozen melon, 1/4 cup of milk and the sugar water in a blender or food processor and blend until smooth. Scrape down the sides of the bowl several times to make sure everything is blended together. Add a little more milk if you need it until you get the texture you want. More milk makes it creamier and looser.
I recommend serving this immediately. The texture is perfect when it is first made.
However, you can spoon it into a baking dish or freezer container, cover and freeze until firm. Just a couple of hours is needed.
If you freeze it longer note that it will get very, very hard. There is little fat in this mix to it freezes like ice. Let it thaw a good 10 minutes before scooping.
To serve, simply scoop and serve in the saved canteloupe shells or in ice cream bowls. You can top with fresh fruit, nuts or whipped cream. If you like this, be sure to try some of my other favorite frozen desserts:
Nutella Peanut Butter Ice Cream
Blood Orange Olive Oil on Ice Cream
Raspberry and Pistachio Semifreddo
Creamy Cantaloupe Sorbet
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Cantaloupes, cut in half, seeded and the melon cut into chunks or balls. (About 4 cups) Keep the cantaloupe shells for presentation (optional)
- 1/2 Cup Water
- 2 Tbsp. Lankato monk fruit sweetener or Swerve sugar substitute
- ¼ 1/2 Cup Skim milk
Instructions
- Put the cut melon on a plate or on a sheet pan and put in the freezer overnight.
- Dissolve the sugar substitute in the water. Stir vigorously to incorporate.
- Place the melon, ¼ cup milk and sugar water in a blender or food processor and blend until smooth. (You may have to scrub down the mixture several times to make sure it is all well blended.) Add a little more milk it you need it to be looser and creamier. Get it to the consistency you want by adding a tablespoon of the milk at a time.
- Serve immediately for a soft serve consistency sorbet OR put in a loaf pan or plastic container and place in the freezer for a firmer texture. Let freeze a couple of hours.
- Scoop into bowls or for a pretty presentation, place scoops of the sorbet in cantaloupe shells and garnish with fresh mint leaves.
