Easy Cantaloupe Sorbet (Paleo, Vegan, AIP)
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!
Servings: 4 servings
- 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.
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