Cantaloupe Sorbet

I found this recipe for cantaloupe sorbet from Bon Appetit magazine’s May 1997 issue.  It’s an oldie, but definitely a goodie.  It’s also easy and literally requires 3 ingredients (2 of which almost everyone has in their kitchen:  sugar and water).  I was impressed with the intense cantaloupe flavor of the sorbet.  I tasted a piece of the cantaloupe after I cut it open and it was good, but definitely not as sweet as I would’ve liked.  The sugar adds an extra bit of sweetness and really brings out the refreshing taste of the cantaloupe.  This is great to make on a steamy summer evening for dessert or even to serve as a palate cleanser at a dinner party.  Enjoy!


  • 2/3 cup sugar
  • 1/2 cup water
  • 3 cups 1″ pieces cantaloupe (about 1/2 cantaloupe)


  1. Combine sugar and water in medium saucepan and stir over medium heat until sugar dissolves. Bring to boil and transfer to 11 x 7 x 2-inch glass dish and chill until cold, about 2 hours.
  2. Puree cantaloupe in blender until smooth. Add to sugar syrup in dish and stir until well blended.
  3. Freeze until almost firm, stirring occasionally, at least 3 hours or overnight.
  4. Transfer cantaloupe mixture to large bowl. Using electric mixer, beat until fluffy.
  5. Return to freezer and freeze until firm (do not stir), at least 3 hours or overnight. (Sorbet can be prepared 3 days ahead.) Cover and keep frozen.
  6. Before serving, take out freezer and allow to sit at room temperature for 5 minutes.
  7. Garnish with fresh mint


Filed under Desserts

2 responses to “Cantaloupe Sorbet

  1. I didn’t even realize you could make sorbet without an ice cream maker. This looks/sounds incredible!

  2. Angela

    I want this but I don’t own a blender! (hint, hint) 🙂

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