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Cantaloupe Sorbet

Prep Time5 hrs
Cook Time10 hrs
Course: Dessert
Cuisine: American
Keyword: fresh cantaloupe, fresh cantaloupe sorbert
Servings: 6 People
Author: KH Foxtrot


  • Knife
  • Cutting Board
  • Freezer
  • Baking Sheet


  • 4 1/2 - 5 cups fresh cantaloupe cubed
  • 1 tbsp lemon juice
  • 2 tbsp honey
  • 2 tbsp water more as needed


  • Line a baking sheet with parchment paper and set aside.
  • 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.
  • Place the tray into the freezer and freeze the cantaloupe overnight, or until completely frozen - at least 4-6 hours.
  • Place the frozen cantaloupe into the bowl of a food processor and pulse until the cantaloupe becomes crumbly.
  • 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.
  • You're looking for a soft sorbet texture at this point.
  • Taste and add any additional honey as needed at this time if it needs to be a little sweeter.
  • 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.
  • Serve immediately, or store in the freezer in an airtight container for up to 2 weeks.