Cantaloupe Melon Sorbet

We've had a long, cool spring in New York but have now had a few hot days and I know what's coming. Beach days, air conditioning and a craving for cold, refreshing treats. My fridge is usually stocked with melons during the summer anyway so I made a batch of cantaloupe melon sorbet. Easy, light, dairy-free and so, so good.

Sorbet differs from ice cream, frozen yogurt and sherbet because it has no dairy and that results in an icier texture. You can make it without an ice cream maker but, using one will introduce air and make it less crystalized.

Why You'll Love This Recipe

Apart from being delicious, this melon sorbet is:

• Naturally dairy free and vegan
• Perfect for hot summer days
• A great way to use slightly overripe melon
• Fragrant and refreshing
• Can be made with or without an ice cream maker

What You'll Need

To make this recipe you'll need:

• Freshly cut cantaloupe melon
• Granulated sugar
• Lemon juice
• Salt
• Fresh mint

You can use more or less granulated sugar depending on your personal taste and on how ripe and sweet the melon is. The lemon juice adds brightness and salt brings out all the flavors. Equally great for a simple dessert or dressed up with fresh mint for a dinner party.

Serving Suggestions

• Pair it with shortbread cookies for dessert.
• Serve a small scoop in between courses as a palate cleanser.
• Instead of dessert bowls, use a hollowed out melon half for an extra special presentation. Garnish with plenty of mint and fresh lemon zest for an extra kick.

Tips and Variations

• Use honeydew or watermelon instead of cantaloupe.
• Add a splash of white rum or limoncello before freezing for a fun boozy version.

This easy recipe proves you don't need a lot of ingredients to make a vibrant dessert. Keep some frozen melon on hand all summer to make this whenever the mood strikes. With its perfect balance of sweet and tart, it's bound to be a favorite all summer long. Enjoy.

Yield: 8

Author: Anita Schecter

Cantaloupe Melon Sorbet

Prep time: 15 MinCook time: 15 MinInactive time: 2 HourTotal time: 2 H & 30 M

Recipe for a cantaloupe melon sorbet that is refreshing and naturally dairy-free and vegan.

Ingredients

• 3 Cups cubed cantaloupe melon
• 1 Cup granulated sugar
• 2 Tablespoons lemon juice
• 1/4 Teaspoon salt
• Fresh mint for serving (optional)

Instructions

If Using an Ice Cream Maker

1. Note that if your ice cream maker requires you to freeze the bowl, do so at least 24 hours in advance.
2. Peel and seed the cantaloupe melon and cut into chunks. They do not need to be uniform. Place on a sheet tray and freeze for at least 2 hours.
3. Add the water, granulated sugar, lemon juice and salt to a pot. Cook on medium low heat, stirring often, until the sugar dissolves. Set aside to cool.
4. Add the frozen cantaloupe chunks and ¾ of the sugar syrup to a blender and puree. The mixture will be slushy. Taste for sweetness and continue adding the sugar syrup, a bit at a time, until you’re happy with the sweetness level.
5. Pour the mixture into your ice cream maker and churn according to manufacturer instructions.
6. When the sorbet is ready, transfer to a lidded container and store in the freezer until ready to serve.

If NOT Using an Ice Cream Maker

1. Follow steps 2 through 4 above.
2. Pour the mixture into a freezer safe dish such as a 9x13 baking dish and place in the freezer.
3. Every hour, use a fork to fluff up the mixture. Repeat 3 or 4 times before moving to a lidded container.