Cantaloupe Sorbet

Image of Paola van der Hulst
Paola van der Hulst Website
Rated 4.5 based on 2 customer reviews
Cantaloupe Sorbet
Cantaloupe Sorbet
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  • 2 pounds cantaloupe flesh, cut into chunks and frozen overnight
  • 3 tablespoons honey
  • water as needed


  1. Process the cantaloupe and honey together in a food processor or blender until smooth yet still icy. Add water as needed to soften to get the right consistency. Alternately, put the ingredients into a deep bowl or pot and blend with an immersion blender until smooth.
Mealthy tip:

If you like your sorbet firmer, freeze in the covered container for one to two hours.


4.5out of 5 Stars

(2 Reviews)

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What others are saying

Image of Randall Hauk
September 08, 2017 at 3:36pm

Randall Hauk says:

I have a young son who is allergic to dairy, so I frequently try to find frozen treats I can execute at home. Cantaloupe is always a favorite, and this one went over well enough, but I was admonished for not using coconut milk (as we have in the past to make paletas) in my cantaloupe treat. I guess it's not really the recipes fault. I thought it was pretty good, myself.

Image of Elise Ballard
September 05, 2017 at 3:39am

Elise Ballard says:

I made this recipe in early September, right when melons are their sweetest and most complex. It produced the most delicate, refreshing, elegant sorbet. I served it as a dessert with fresh whipped cream for a "creamsicle" sort of effect, and I plopped a scoop into sparkling wine. Both were transcendent. You can make this as a granita too, by freezing the mixture in a flat pan until almost firm, using a spoon to scrape out a serving.