6/16/20 O&A NYC LOCKDOWN BRUNCH: Cantaloupe Sorbet

Cantaloupe Sorbet really couldn’t be an easier to make. So sweet. So perfect. 

One of the best things about summer is all of the fresh cantaloupe and melons just waiting to be made into…sorbet! Plus, making this easy cantaloupe sorbet without an ice cream machine makes it really easy to use as few ingredients as possible. 

  • 4 1/2 cups fresh cantaloupe 1 medium cantaloupe, cubed
  • 1 tbsp freshly squeezed lemon juice
  • 2 tbsp raw honey
  • 2 tbsp water plus more as needed
1. Line a baking sheet with parchment paper and set aside.
2. Place the cubed cantaloupe onto the baking sheet, leaving space in between the cubes to allow for even freezing and not touching so they don’t create a giant glob of frozen cantaloupe.
3. Place the tray into the freezer and freeze the cantaloupe overnight, or until completely frozen – at least 4-6 hours.
4. Place the frozen cantaloupe into the bowl of a food processor and pulse until the cantaloupe becomes crumbly.
5. Add the lemon juice, honey, and water at this time and then pulse again. You may need to add more water until the mixture becomes more fluid, but not slushy.
6. You’re looking for a soft sorbet texture at this point.
7. Taste and add any additional honey as needed at this time if it needs to be a little sweeter.
8. If the mixture becomes too slushy and does not resemble sorbet, you can return to the freezer for 30 min. to an hour to allow it to re-solidify.
9. Serve immediately, or store in the freezer in an airtight container for up to 2 weeks.

4 Ingredient Cantaloupe Sorbet- A Sweet Pea Chef

Recipe courtesy of A Sweet Pea Chef 

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