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!
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!
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.
Step-by-Step Instructions
With just 3 ingredients, this vegan fruit sorbet is so simple and wonderful, especially when it’s hot out.
- First, chop the cantaloupe into chunks after removing the skin and the seeds. You’ll want to have 4 cups.
- Freeze the cantaloupe cubes on a baking tray lined with parchment paper. Make sure they are in a single layer without touching each other.
- Once frozen, place frozen cantaloupe in the bowl of a food processor or a high-powered blender, and blend until crumbly.
- Add lemon juice and maple syrup, and pulse into a smooth puréed melon mixture.
- If the texture is still crumbly and hard to scoop, add water 1 tablespoon at a time until it reaches the right consistency.
- 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.
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.
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Easy Homemade Cantaloupe Sorbet Recipe (Vegan)
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.
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.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.
What a great recipe! I had half of a cantaloupe left over in the fridge and did not know what to do with it so I made your sorbet and OMG (I may have had it for breakfast), it was YUM!
How delicious, Jean! I love the idea of making this for my family! My boys and husband will love it!
This is so cool! Love that you don’t need an ice cream machine. What a great way to use summer produce!
I am DEFINITELY getting a cantaloupe and trying this…
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!
So glad you enjoyed! Yes ripe cantaloupes are wonderfully sweet on their own.
Everything about this sorbet is excellent – it’s delicious, fruity, and so easy to make!
This is just what I was looking for! Simple to make, light, creamy, sweet & refreshing. My son loves cantaloupe 🙂
So simple and delicious! The cantaloupes in Texas have been so amazing this summer, I didn’t really even need to add maple syrup!
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
Yes, definitely. So glad you enjoyed it!