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One of the best things about summer is all of the fresh cantaloupe and melons available everywhere. So sweet. So perfect.
Just waiting to be made into…sorbet!
And it really couldn’t be an easier to make this sorbet.
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I just LOVE using my food processor to do the trick.
Plus, making this easy cantaloupe sorbet without an ice cream machine makes it really easy to use as few ingredients as possible. Love me some easy, clean recipes (like THIS banana ice cream).
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All you have to do is freeze the fresh cantaloupe chunks until they’re solid and then pulse them in the processor.
So flipping easy, right? Told ya.
I like to raw honey and water to loosen up the cantaloupe a bit, but you could use plain ol’ water if you’re wanting to remove all additional sweeteners besides the cantaloupe.
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What I like about the honey is that it adds a nice depth of flavor to the cantaloupe and the two pair very nicely together. Add in a fresh lemon and you’ve got yourself a vibrant, sweet, cool, and refreshing summer sorbet recipe I know you’re gonna love.
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Okay, so now let’s discuss the cantaloupe, shall we?
Do you know how to pick out the perfect cantaloupe at the grocery store? If not, here are some tips you can use to make sure you start off your tasty cantaloupe sorbet with the sweetest cantaloupe possible. Believe me, it makes a huge difference.
1. Check the color: Lighter skin is better so look for a beige color and avoid cantaloupes that look overly green. A little green is okay, but it should be mostly beige.
2. Pick it up: Pick up the cantaloupe. Does it feel heavy for its size, especially in comparison to its cantaloupe buddies? If so, take it!
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3. Smell it: Take note of how the cantaloupe smells. If it smells like nothing, it’ll probably taste like, well, nothing. You’ll want to find one that smells sweet and fruity. But, if it smells too sweet, almost too potent, it could be overly ripe, so make sure it’s not overwhelming.
4. Check the blossom end: Find the blossom end of the cantaloupe (that small circle where it looks like a stem came from) and gently press with your thumbs. This should have some give, but not too much or too little. A little give and you’re good to go.
Cantaloupe Sorbet
Now you’re all set to go and make yourself some delicious, cool, summer cantaloupe sorbet. Enjoy these final days of summer in style Image may be NSFW.
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- 4½ cups fresh cantaloupe (1 medium cantaloupe), cubed
- 1 tbsp. freshly squeezed lemon juice
- 2 tbsp. raw honey
- 2 tbsp. water, plus more as needed
- Line a baking sheet with parchment paper and set aside.
- Place the cubed cantaloupe onto the baking sheet, leaving space in between the cubes to allow for even freezing and not touching so they don’t create a giant glob of frozen cantaloupe.
- Place the tray into the freezer and freeze the cantaloupe overnight, or until completely frozen - at least 4-6 hours.
- Place the frozen cantaloupe into the bowl of a food processor and pulse until the cantaloupe becomes crumbly.
- Add the lemon juice, honey, and water at this time and then pulse again. You may need to add more water until the mixture becomes more fluid, but not slushy.
- You're looking for a soft sorbet texture at this point.
- Taste and add any additional honey as needed at this time if it needs to be a little sweeter.
- If the mixture becomes too slushy and does not resemble sorbet, you can return to the freezer for 30 min. to an hour to allow it to re-solidify.
- Serve immediately, or store in the freezer in an airtight container for up to 2 weeks.
This post has been updated on July 12, 2016 to include a new recipe video and updated recipe.
The post 4 Ingredient Cantaloupe Sorbet Without An Ice Cream Machine appeared first on A Sweet Pea Chef.