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What Great Grandma Ate / Recipes / Desserts / Easy Homemade Cantaloupe Sorbet Recipe (Vegan)

Easy Homemade Cantaloupe Sorbet Recipe (Vegan)

Last Updated on May 16, 2024 by Jean Choi

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You don’t need an ice cream maker for this 3-ingredient vegan cantaloupe sorbet. It’s a delicious and refreshing fruity treat perfect for hot summer days. Plus, it’s dairy-free, paleo, gluten-free, and AIP-friendly!

cantaloupe sorbet with honey

What Makes This Melon Sorbet Recipe Great

I recently came across ripe cantaloupes on sale at the store, and have been eating them nonstop. Cantaloupes are just so refreshing and wonderful, especially when they are perfectly ripe, and I love that they are naturally so creamy and juicy at the same time. They are actually perfect for making this homemade sorbet recipe because of this wonderful texture!

While I love fresh cantaloupe, I wanted to enjoy it in a different and unique way, and this vegan Cantaloupe Sorbet recipe is just so easy to make with only 3 ingredients. I love that you can make this recipe without an ice cream machine and it’ll still yield creamy, fantastic results. All you need is a high-powered blender or a food processor that can break down ice. The flavor of the cantaloupe is just so refreshing!

If you’re looking for more vegan frozen treats, try these Homemade Fudgesicles! 

Sorbet recipe without ice cream maker

Ingredient Notes

  • large cantaloupe: This recipe calls for 4 cups of cubed, ripe cantaloupe. You could try this with another melon like watermelon or honeydew. Or check out this melona bars recipe I have (made with honeydew melon). This is a great way to use up fruit that getting too ripe!
  • Fresh lemon juice or lime juice
  • Maple syrup: You can substitute the maple syrup for simple syrup, however I prefer the natural sweetener. 
  • Water (if needed)
  • Garnish: You can add a sprig of fresh mint or fresh basil to add some aromatics to this recipe. 
how to make fresh fruit sorbet with cantaloupes

Step-by-Step Instructions

With just 3 ingredients, this vegan fruit sorbet is so simple and wonderful, especially when it’s hot out. 

  1. First, chop the cantaloupe into chunks after removing the skin and the seeds. You’ll want to have 4 cups.
  2. Freeze the cantaloupe cubes on a baking tray lined with parchment paper. Make sure they are in a single layer without touching each other.
  3. Once frozen, place frozen cantaloupe in the bowl of a food processor or a high-powered blender, and blend until crumbly.
  4. Add lemon juice and maple syrup, and pulse into a smooth puréed melon mixture.
  5. If the texture is still crumbly and hard to scoop, add water 1 tablespoon at a time until it reaches the right consistency.
  6. Enjoy right away or transfer mixture to an airtight container and store it in the freezer. If storing, thaw the chilled mixture for 15 minutes before scooping so it’s not icy when you want to enjoy it. 
vegan and paleo sorbet with cantaloupes

Recipe Tips

  • Use a cantaloupe that’s ripe, but not mushy. You want it sweet and juicy, but not overripe. I find that whole cantaloupes that seem heavy for their size and smell sweet are good ways to tell that they are perfectly ripe. You can find them at farmers markets or local grocery stores when in season. 
  • Because cantaloupes are plenty sweet on their own, you don’t need much sweetener for this melon sorbet. I would start out with 1 tablespoon of maple syrup, then add more after you taste it. If you don’t have maple syrup, you can also make this cantaloupe sorbet with honey if not vegan. 
  • The texture of the sorbet is important. You want it smooth and creamy, NOT loose and slush-like in texture. This will depend on the ripeness and juiciness of your cantaloupe. If your cantaloupe sorbet is not creamy and scoop-able, you can add 1 tablespoon of water at a time before blending to reach the right consistency.
  • You can experiment with other fruits using the same concept of chopping into cubes, freezing, and blending with citrus juice and sweetener. Try this with summer fruits like strawberries, mango, peaches, or watermelon sorbet. 

Storage Tips

This heavenly cantaloupe sorbet is best enjoyed right away. However, if you do have leftovers, you can freeze them in an airtight container. I will turn icy in the freezer, so when ready to eat, thaw on the counter at room temperature for 15-20 minutes before scooping to enjoy.

More Frozen Dessert Recipes

Vegan & Paleo Mexican Hot Chocolate Ice Cream (No-Churn Method Included)

Paleo & Vegan Pistachio Ice Cream (Only 4 Ingredients!)

Vegan & Paleo Cherry Garcia Ice Cream (Ben & Jerry’s Copycat!)

3-Ingredient Paleo Matcha Ice Cream (AIP, Vegan)

If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!

Easy Homemade Cantaloupe Sorbet Recipe (Vegan)

You don't need an ice cream maker for this 3-ingredient vegan cantaloupe sorbet. It's a delicious and refreshing fruity treat perfect for hot summer days. Plus, it's dairy-free, paleo, gluten-free, and AIP-friendly!
5 from 1 vote
Print Pin
Course: Dessert
Cuisine: American
Keyword: dairy free ice cream, healthy sorbet recipe, vegan sorbet
Prep Time: 10 minutes minutes
Freezing Time: 2 hours hours
Total Time: 2 hours hours 10 minutes minutes
Servings: 4 servings
Calories: 68kcal

Ingredients

  • 4 cups cubed cantaloupe about 1/2 medium cantaloupe
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup
  • Water if needed

Instructions

  • Line a baking sheet with parchment paper.
  • After cutting the cantaloupe into cubes, place the pieces on the lined baking sheet in a single layer so they aren't touching each other. Freeze for at least 2 hours.
  • Add the frozen cantaloupe cubes into the food processor and process until crumbly in texture.
  • Add lemon juice and maple syrup and pulse until incorporated. You can pause to scrape down the sides if you see any clumps. Taste to add more sweetener, if desired.
  • The sorbet should be smooth and you should be able to scoop it with a spoon or an ice cream scooper. If not, add 1 tablespoon of water at at time until it reaches the right consistency.
  • Enjoy right away or store in the freezer in an airtight container. If storing, thaw for 15 minutes before scooping so it's not icy when you want to enjoy it.
Nutrition Facts
Easy Homemade Cantaloupe Sorbet Recipe (Vegan)
Amount Per Serving (1 serving – makes 4)
Calories 68 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 35mg2%
Potassium 473mg14%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 15g17%
Protein 2g4%
Vitamin A 5986IU120%
Vitamin C 68mg82%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Recipe Tips

  • Use a cantaloupe that’s ripe, but not mushy. You want it sweet and juicy, but not overripe. I find that whole cantaloupes that seem heavy for their size and smell sweet are good ways to tell that they are perfectly ripe. You can find them at farmers markets or local grocery stores when in season. 
  • Because cantaloupes are plenty sweet on their own, you don’t need much sweetener for this melon sorbet. I would start out with 1 tablespoon of maple syrup, then add more after you taste it. If you don’t have maple syrup, you can also make this cantaloupe sorbet with honey if not vegan. 
  • The texture of the sorbet is important. You want it smooth and creamy, NOT loose and slush-like in texture. This will depend on the ripeness and juiciness of your cantaloupe. If your cantaloupe sorbet is not creamy and scoop-able, you can add 1 tablespoon of water at a time before blending to reach the right consistency.
  • You can experiment with other fruits using the same concept of chopping into cubes, freezing, and blending with citrus juice and sweetener. Try this with summer fruits like strawberries, mango, peaches, or watermelon sorbet. 

Storage Tips

This heavenly cantaloupe sorbet is best enjoyed right away. However, if you do have leftovers, you can freeze them in an airtight container. I will turn icy in the freezer, so when ready to eat, thaw on the counter at room temperature for 15-20 minutes before scooping to enjoy.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

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By Jean Choi | May 16, 2024

Comments

  1. Michaela says

    July 2, 2020 at 4:50 pm

    5 stars
    This was so good! I had leftover cantaloupe from my CSA box and used it for this! So easy, it was done within 5 minutes! I didn’t add maple syrup because I didn’t have it and it still turned out sweet and delicious! Thanks!

    • Jean Choi says

      July 5, 2020 at 7:57 am

      So glad you enjoyed! Yes ripe cantaloupes are wonderfully sweet on their own.

  2. Clio says

    September 6, 2020 at 6:09 pm

    This was a great way to use an over-ripe cantelope. We used lime juice and it worked great! Great treat for a hot day

    • Jean Choi says

      September 7, 2020 at 7:10 am

      Yes, definitely. So glad you enjoyed it!

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Hi, I’m Jean!

headshot of Jean Choi - blogger of What Great Grandma Ate

I’m a food lover and recipe developer living in Southern California. I love to share simple and approachable gluten-free recipes that are healthy but never sacrifice on flavor. I hope I can help you feel confident in the kitchen and inspire you to try out some new-to-you dishes!

More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
  • VVegan
  • W3Whole 30

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