Homemade cantaloupe sorbet is a refreshing dessert to be served after a meal or on hot summer afternoons, to enjoy a delicious and light ice cream. With its beautiful orange color and delicate taste, cantaloupe sorbet can be an excellent snack – healthy and, if desired, even with a little sugar – for your children.
You can prepare cantaloupe sorbet both with an ice cream maker and without an ice cream maker: I will show you both methods and the result is very similar. Consider that before buying the ice cream maker I always prepared it by hand (the recipe dates back to 2013) and it always turned out very well. Of course, it is more practical and quicker to prepare fruit sorbet with an ice cream maker, but it can also be done by hand without problems. If you don’t like cantaloupe you can prepare this sorbet using regular melon.
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Video recipe of the day
- DifficultyVery easy
- CostVery cheap
- Preparation time10 Minutes
- Rest time1 Hour
- Serving4 servings
- Cooking methodNo cooking
Ingredients for about 4 cups of cantaloupe sorbet
- Power 247,00 (Kcal)
- Carbohydrates 64,49 (g) of which sugars 64,04 (g)
- Proteins 1,26 (g)
- Fat 0,29 (g) of which saturated 0,08 (g)of which unsaturated 0,13 (g)
- Fibers 1,35 (g)
- Sodium 26,86 (mg)
Indicative values for a portion of 230 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
How to prepare homemade cantaloupe sorbet
Puoi trovare la versione italiana di questa ricetta qui!
Cantaloupe sorbet recipe without an ice cream maker (preparation + rest: about 6 hours)
To prepare the cantaloupe sorbet, the preliminary operations are the same, whether you use an ice cream maker or prepare it by hand: mix the water with the sugar in a saucepan and place it over low heat, stirring until the sugar has completely dissolved.
Put it in the fridge for about an hour. Peel the melon and remove all the seeds. Cut the pulp and put it in a mixer or blender.
Cover it with cling film and put it in the freezer. After half an hour, remove the tray from the freezer and mix thoroughly with a spoon.
Cantaloupe sorbet recipe with ice cream maker (preparation + rest: 1 hour and 40 minutes)
To prepare the cantaloupe sorbet with the ice cream maker, follow the same operations described above, until you mix the pureed cantaloupe with the water and sugar syrup. Then pour the mix into the ice cream maker and set a duration of at least 30 minutes.
How to store homemade fruit sorbet
The cantaloupe sorbet will keep in the freezer for 2 weeks. As with homemade ice cream, it tends to harden, but it is sufficient to leave it at room temperature for 5-10 minutes before serving.
Tips and variations
If you use a very sweet cantaloupe you can reduce the amount of sugar, even reaching 1/2 cup. In the recipe without an ice cream maker, if by mistake your melon sorbet turns out to be completely frozen in one of the mixing stages, don’t despair! Leave it at room temperature just enough to detach it from the pan, then cut it into pieces and blend it in the mixer. Put it back in the pan and keep stirring it every 30 minutes!
With the same recipe you can prepare a homemade sorbet with the fruit you prefer, as long as it has a firm and ripe pulp (watermelon, peach, strawberries, kiwi…).