Cantaloupe Sorbet
Cantaloupe Sorbet is such a lovely expression of the fruit in its purest and simplest form. Use cantaloupe at the height of summer when they’re at their juiciest and sweetest. There is nothing more refreshing on a hot summer’s day than a scoop of this lovely, frozen treat. And the best part, no ice cream maker is required. Just your freezer and a food processor is all you need!
Serves 4
Ingredients
4 ½ cups fresh cantaloupe (1 medium cantaloupe, cubed)
¼ cup freshly squeezed orange juice (from 1 orange)
2 TB honey
Method
Line a baking sheet with parchment. Place the cubed cantaloupe onto the baking sheet, allowing plenty of space between the cubes for even freezing.
Place the tray into the freezer and freeze 4-6 hours, or overnight.
Place frozen cantaloupe into the bowl of a food processor and pulse until the cantaloupe becomes crumbly. Add the orange juice and honey and pulse again. You may need to add more orange juice (or water) until the mixture becomes more fluid, but not slushy. You’re looking for a soft sorbet texture at this stage.
Taste and add a bit more honey at this stage if it needs to be sweeter. Serve immediately.
Note- If the mixture becomes too slushy during the processing stage, you can return it to the freezer to re-solidify for 30 minutes or so. Store in an airtight container in your freezer up to 2 weeks.
