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Cantaloupe Sorbet Recipe

Cantaloupe Sorbet Recipe

"This sorbet was used as a refreshing summer dessert after a hearty meal. Everyone loved it as a palate-cleansing finale to a great dinner." Gena Persons, Severn, MD
TOTAL TIME: Prep: 10 min. + chilling Process: 20 min. + freezing YIELD:8 servings


  • 1 cup sugar
  • 1 cup water
  • 4 cups cubed cantaloupe
  • 2 tablespoons lemon juice


  • 1. In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved. Transfer to a small bowl; refrigerate until chilled.
  • 2. Place the cantaloupe, lemon juice and sugar syrup in a food processor; cover and process for 2-3 minutes or until blended.
  • 3. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer to a freezer container; freeze for 4 hours or until firm. Yield: 1 quart.

Nutritional Facts

1/2 cup: 126 calories, 0g fat (0g saturated fat), 0mg cholesterol, 7mg sodium, 32g carbohydrate (31g sugars, 1g fiber), 1g protein Diabetic Exchanges: 2 starch.

Reviews for Cantaloupe Sorbet

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Reviewed Sep. 2, 2012

"Tasted Good. Just make sure you have it in everyones mines that it isn't orange sherbert."

Reviewed Jun. 8, 2011

"I do not have an ice cream freezer but poured it into an ice cube tray, let it freeze , beat it until creamy then refroze it again, turns out great."

Reviewed Jun. 28, 2010

"Incredibly easy recipe and so refreshing! I used a blender since I didn't have a food processor and it turned out great. This would also make a yummy addition to a tropical cocktail. I'll definately be making this again!"

Reviewed Jun. 22, 2010

"Sounds delicious, but alternate directions should be given for those of us who do not have ice cream freezers."

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