Cantaloupe Sorbet Recipe -
  • READY IN 3+ hrs

Cantaloupe Sorbet

Recipe by  

"Refreshing summer sorbet without the need for an ice cream machine!"

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    3 hrs 25 mins


  1. Cook and stir water, sugar, honey, and lemon juice together in a saucepan over medium heat until sugar is dissolved and mixture is clear, about 10 minutes.
  2. Reduce heat to medium-low, add cantaloupe and chopped mint, and cook until liquid reduces by half, 5 to 10 minutes.
  3. Transfer cantaloupe mixture to a wide, shallow dish and refrigerate to cool completely.
  4. Blend the cantaloupe mixture until smooth. Stir champagne into the pureed mixture until smooth. Strain the mixture through a fine-mesh sieve onto a rimmed baking sheet.
  5. Freeze strained mixture until completely firm. Scrape frozen puree from sheet and blend in a blender until smooth. Pour onto the sheet and freeze again until firm. Repeat process until the mixture is smooth and creamy, like a sorbet. Garnish with mint leaves.
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  • Cook's Note:
  • More water will make sorbet icier.
  • You can use whatever alcohol you like. Wine or vodka also work well in this recipe and can be blended directly into the mixture, as they're not carbonated.

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  • Calories
  • 199 kcal
  • 10%
  • Carbohydrates
  • 44 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.2 g
  • < 1%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 1 g
  • 2%
  • Sodium
  • 21 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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