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!
Servings: 4 servings
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.4 cups cubed cantaloupe
- 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.2 tbsp lemon juice, 1 tbsp maple syrup
- 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.Water
- 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.Nutrition
Serving: 1serving - makes 4 | Calories: 68kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 35mg | Potassium: 473mg | Fiber: 2g | Sugar: 15g | Vitamin A: 5986IU | Vitamin C: 68mg | Calcium: 16mg | Iron: 1mg