Running out of ideas to use all the cantaloupe you grew this summer? Cantaloupe sorbet is a aquick and healthy way to use them at the peak of ripeness. This sorbet recipe helps you preserve your cantaloupe in the freezer to enjoy now and throughout the summer. 🍈
This cantaloupe sorbet is great especially because it is really healthy and uses your own homegrown melons. But the texture is so much like sorbet you’ll forget that it isn’t store-bought!
Cantaloupe actually makes a fantastic tasting sorbet. Light and crisp, the subtle flavor of cantaloupe really works in a sorbet. And the texture is surprisingly perfect. I have also tried this recipe using casaba melons, and the result was just as amazing!
Cantaloupe melons are not always that easy to grow. A healthy melon plant can sometimes die overnight. When you come out to your garden the next day, the entire vine is mad wilted and then succumbs within 2-3 more days. And it’s not always clear what killed it. So, when you have a bumper crop, it is nice to use as much of the produce as you can, even if it does all ripen at once!
Ingredients
- One ripe melon
- 3/4 cup sugar
- 3/4 cup water
Instructions to make Cantaloupe Sorbet
First, peel, seed and chop the cantaloupe. About one inch chunks works for this sorbet.
Next, make sugar water with the equal parts sugar and water by mixing the two ingredients in a small saucepan and warming it on the stove until the sugar is completely dissolved.
Add the cantaloupe chunks to a food processor (or blender). Purée on high, adding the cooled sugar water slowly and as needed. Make sure to completely blend all of the chunks. The purée should be a little on the sweet and thin side. The sorbet will not taste as sweet once frozen.
Once all of the chunks are blended, transfer the cantaloupe to a freezer safe container. Sorbet should be ready in about 6 hours.
