Cantaloupe Sorbet

Sandy H shared this recipe on the Bountiful Baskets Recipes Board:

Cantaloupe Sorbet


  • 1 large ripe cantaloupe, peeled, seeds removed and cut into chunks
  • 1/3 cup sugar
  • 3 tablespoons fresh lemon juice


  1. Puree cantaloupe until smooth.
  2. Measure 4 cups of puree and discard the rest (or freeze for smoothies!)
  3. Return the 4 cups of puree back to the blender; add sugar and lemon juice.
  4. Pulse quickly to blend.
  5. Transfer mixture to a bowl; cover and refrigerate until chilled, at least 1 hour.
  6. Freeze mixture in an ice cream maker according to the manufacturer's directions.
  7. Note: I used a small cantaloupe and didn't quite have 4 cups of puree so I added some strawberries. Other notes have said to cut sugar in half or use none at all as it is very sweet.

Thanks Sandy!

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