- 2 pounds cantaloupe flesh, cut into chunks and frozen overnight
- 3 tablespoons honey
- water as needed
- 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.
If you like your sorbet firmer, freeze in the covered container for one to two hours.
What others are saying
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.
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.