Cantaloupe Sorbet

Image of Paola van der Hulst
Rated 4.5 based on 2 customer reviews
Cantaloupe Sorbet
Cantaloupe Sorbet


For best results, we recommend using:


Mealthy Tip

During peak cantaloupe season, experiment with using less honey. In summer, the fruit is naturally sweeter, so you may find you don't need to add as much sugar. Or eliminate all of the honey! You can also substitute simple syrup or agave for a different flavor.

Nutrition Facts

Per Serving: 55 calories; 0g fat; 13.6g carbohydrates; 1g protein; 0mg cholesterol; 21mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 55 Calories from Fat2
% Daily Value*
Total Fat 0g 0%
Saturated Fat0g 0%
Trans Fat0.0g
Polyunsaturated Fat0.1g
Monounsaturated Fat0.0g
Cholesterol 0mg 0%
Sodium 21mg 1%
Total Carbohydrate 13.6g 5%
Dietary Fiber1g 4%
Protein 1g
Vitamin A77% Vitamin C69%
Calcium1% Iron1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.5out of 5 Stars

(2 Reviews)

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What others are saying

Image of Randall Hauk

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

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.