You don’t need an ice cream maker for this 3-ingredient cantaloupe sorbet, and it’s a delicious and refreshing treat on hot summer days. It’s dairy free, paleo, vegan, and AIP-friendly!
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 making this homemade sorbet recipe because of this wonderful texture!
Easy Cantaloupe Sorbet Without an Ice Cream Maker
While I love fresh cantaloupe, I wanted to enjoy it in a different and unique way, and this paleo sorbet is just so easy to make with only 3 ingredients. I love that you can make this cantaloupe sorbet recipe without an ice cream maker 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.
How to Make Fresh Fruit Sorbet with Cantaloupes
With just 3 ingredients, this paleo and vegan sorbet is so simple and wonderful, especially when it’s hot out. Here’s how to make fresh fruit sorbet using cantaloupes.
- First, chop the cantaloupe into cubes 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 a food processor or a blender, and process until crumbly.
- Add lemon juice and maple syrup, and pulse until smooth. You can sweeten this cantaloupe sorbet with honey instead of maple syrup if that’s what you have on hand.
- If the texture is still crumbly and hard to scoop, add water 1 tablespoon at a time until it reaches the right consistency.
That’s it! Easy homemade sorbet recipe that you can enjoy right away.
Tips for Making Yummy Cantaloupe Sorbet
- 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.
- Because cantaloupes are plenty sweet on their own, you don’t need much sweetener for this paleo 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.
- 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.
- This delicious AIP and vegan sorbet is best enjoyed right away. However, if you do have leftovers, you can freeze in an airtight container. It’ll turn icy back in the freezer so when ready to eat, thaw on the counter for 15-20 minutes before scooping to enjoy.
If you enjoyed this homemade paleo sorbet recipe, you might also love…
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Easy Cantaloupe Sorbet (Paleo, Vegan, AIP)
- 4 cups cubed cantaloupe about 1/2 medium cantaloupe
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- Water if needed
- 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.
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