Cantaloupe Sorbet

Cantaloupe Sorbet - from


  • 4 1/2 cups fresh cantaloupe (1 medium fruit)
  • 1 Tbsp freshly squeezed lemon juice
  • 2 Tbsp raw honey
  • 2 Tbsp water plus more as needed


  1. Line a gaking sheet with parchment paper and set aside
  2. Place to cubed cantaloupe onto the backing 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 canteloupe.
  3. Place the tray into the freezer and freeze the canteloupe overnight, or until completely frozen - at least 4 - 6 hours.
  4. Place the frozen canteloupe into the bowl of a food processor and pulse until the canteloupe become crumbly
  5. Add the lemon jice, 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 a 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 it to freezer for 30 minutes to an hour to allow it to re-solidify.
  9. Serve immediately or store in the freezer in an air tight container for 2 weeks.