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One of the best things about the end of 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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While I love my ice cream maker for many an ice cream recipe, like this mint chocolate chip ice cream, this vanilla ice cream, and this watermelon sorbet, sometimes, it’s nice to use my food processor to do the trick.
Plus, making this easy cantaloupe sorbet without an ice cream maker makes it really easy to use as few ingredients as possible. Love me some easy, clean recipes!
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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 make a simple syrup with 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.
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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For more tasty sorbet recipes, check out my Watermelon Sorbet and Lemon Blueberry Sorbet.
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- 4½ cups fresh cantaloupe (approx. 1 cantaloupe), cubed
- 1 tbsp. freshly squeezed lemon juice
- ¼ cup honey
- ¼ cup water
- Line a rimmed baking sheet with parchment paper.
- Place the cubed cantaloupe onto the baking sheet, leaving space in between the cubes to allow for even freezing.
- Place the tray into the freezer and freeze the cantaloupe overnight, or until completely frozen (4-6 hours).
- Prior to preparing the sorbet, heat the water and honey together in a small saucepan in order to fully dissolve the honey into the water (otherwise, the honey will clump in the frozen cantaloupe). Once fully incorporated, remove from heat and allow to cool.
- Place the frozen cantaloupe into the bowl of a food processor and pulse until the cantaloupe becomes crumbly.
- Add the lemon juice and ⅓ of the honey mixture at this time and then pulse again. You may need to add more 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 mixture as needed at this time.
- 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.
The post 4 Ingredient Cantaloupe Sorbet Without An Ice Cream Machine appeared first on A Sweet Pea Chef.