Super Easy Canteloupe Sorbet

This summer my daughter gave me her ice cream maker because she wasn’t using it. I’ve had so much fun making ice cream and sorbet and can’t believe how easy it is. I haven’t had homemade ice cream since I was a kid and it seemed like we had to wait forever for it to be done! For a light and refreshing dessert, try this recipe for Canteloupe Sorbet (recipe at end of post).

We’re growing canteloupe in our garden this year, but they’re not quite ripe yet.

Luckily the grocery store had super sweet melons full of flavor.

When making ice cream or sorbet, it’s really important to use cold ingredients.

I refrigerated the canteloupe and syrup overnight.

I’ve heard if it’s not cold enough, it doesn’t freeze properly in the ice cream maker.

Hope you’ll give Canteloupe Sorbet a try when you want a light, refreshing dessert.

My hubby just loved this … and so did I!

Canteloupe Sorbet

1 cup water
1 cup sugar
4 cups cantaloupe, cut in pieces and chilled
juice of 1 lemon

To make syrup, bring the water and sugar to a boil in small saucepan stirring to completely dissolve the sugar. Remove from heat and place in airtight container. Refrigerate until cold.

Place chilled cantaloupe pieces, cold syrup, and lemon juice in a blender. Puree until very smooth.
Freeze in an ice cream maker according to manufacturers directions. When thick (about 10-15 minutes in ice cream maker), place into a covered container and freeze until firm.

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