I love it when you hit that point in the summer where all the melons start to get super sweet and you don’t even have to try to pick out the perfect one. They’re all great!
I’ll be honest, honeydew is my least favorite. I seem to associate it with the early 90’s and for some reason that sort of kills it’s appeal. Weird. Watermelon is lovely, yes, but I find that it brings out suppressed cannibalistic qualities as I am only ever interested in the heart.
I kid. But if it’s not the crunchy, seedless heart, I’m not really interested.
But cantaloupe?!
Oh, dear. I could eat a whole one myself without blinking. They are SO good cubed and ice cold. They tend to start getting cheaper around July, and sweeter too. Especially if you can find local cantaloupe from a road side stand or farmers market. Those are almost always guaranteed to be sweet.
I start to really stockpile cantaloupe at this point in the summer. But even I can’t eat it all myself. The excess cantaloupe sitting on my counter calls for something easy and refreshing. Something icy and cold.
CANTALOUPE MELON SORBET
This only calls for 4 ingredients and is so easy to make. Chill your cantaloupe cubes before pureeing with a cold simple syrup and your sorbet will freeze up even faster. The texture is so light and smooth. Let it sit out for a few minutes after freezing solid before scooping, although, as far as sorbets go, this one is pretty easy to dish out.
If you’re a cantaloupe lover like I am, this is just the thing on a hot summer night.
Looking for more frozen treats? Here are a few of my favorites:
Mint Chocolate Ganache Swirl Ice Cream
Chocolate Peanut Butter Mousse Pops
What else to do with cantaloupe? Try this:
Watermelon Cantaloupe Lemonade
- 1 C. Sugar
- 1 C. Water
- 4 C. Cantaloupe, cubed & chilled
- Juice of 1 small Lemon
- Make a simple syrup by placing the water and sugar in a small saucepan and bring to a boil, stirring to completely dissolve the sugar. Remove from heat, place in a airtight container, and refrigerate until cold.
- Place the chilled cantaloupe cubes, cold simple syrup, and lemon juice in a blender. Puree until very smooth.
- Freeze in an ice cream maker according to manufacturers directions.
- When thick and frozen, scoop into a container and freeze until firm.
- Let sit out for 5 minutes before scooping.
We can literally live on cantaloupe and honeydew this time of year. In fact, I need to stop myself from eating to much sometimes. And this doesn’t help, it looks incredible!!
Haha, me too! Thanks Matt!
Those scoops of sorbet look gorgeous! I am really excited about melon season too, but I’m definitely Team Honeydew….
Thank you Tina! Haha…I’m surrounded by a bunch of honeydew lovers who are definitely on your team!
As soon as the first shipment of local cantaloupe hits our farmer’s markets I am buying a couple and making this sorbet! It is so beautiful and looks like the most refreshing dessert! Pinned!
Thank you Danae! I wish our farmers markets had them…we get everything so late here it seems.
Gorgeous pictures! Your sorbet looks just like juicy cantaloupe – will definitely have to try this!
Thank you Jessica! I hope you do get to try it, it’s my favorite sorbet of the summer…so far!
Kayley, this is gorgeous!!! And sounds delicious! I love cantaloupe and can’t wait to try this. Your pictures are simply stunning as always!
Thank you so much, Serene, you are the sweetest!
That’s a lot of sigar. Could it be replaced with honey?
Hi Alisha!
You could use honey instead, though you would need to use less than the amount of sugar called for. =)
I’ve got a batch of similar cantaloupe mint ice cream in my freezer right now! Great minds think alike? Cantaloupe makes the frozen treat. I’ll have to try your sorbet next – yum!
Ooo! Cantaloupe mint sounds fabulous, Sarah! That’s a combo I’d love to try 😉
Is there any way to make this without an ice cream maker?
Hi Cyndi!You definitely can make a sorbet without an ice cream machine =) Just freeze the sorbet mixture in a baking sheet, then, once it’s frozen, break it up and place in a food processor. Blend until smooth and freeze again. That’s it!
The organic cantaloupes from Hermiston, Washington (or Oregon;I can’t remember) just became available again through Azure Standard (food Co-op specializing in organic and whole foods) and if they are anything like they were last year, it’s like eating candy. No kidding. I have a case of them in my online cart; cannot wait to try this with one! Azure delivers a lot of places in the US; azure standard.com
I know what you mean about candy, Tanya! Just today I gobbled up about half a cantaloupe (I would’ve eaten more, but my sons wanted some ( ;. Too bad!) I’m am planning on making this tomorrow! Thanks for the tip about Azure Standard, I am a big believer in organic foods of all sorts.
I am really excited to try to make the cantaloupe sorbet but I do not have an ice cream maker. Can you instruct me what to do in place of one?
Hi Dolores! Here is a great tutorial on how to do just that: http://www.busyinbrooklyn.com/tag/how-to-make-sorbet-without-an-ice-cream-machine/
This sounds so refreshing after a hot summer day! Definitely need to give this a try!