Cantaloupe Sorbet
4
Points®
Total time: 23 min • Prep: 15 min • Cook: 8 min • Serves: 8 • Difficulty: Easy
Planning ahead and refrigerating the melon until well chilled before making the sorbet really cuts down on the prep time.
Ingredients
Water
½ cup(s)
Sugar
½ cup(s)
Lime zest
1 tsp, 2 (3-inch-long) lemon zest, removed with a vegetable peeler
Fennel seeds
½ tsp, lightly crushed
Table salt
⅛ tsp, or to taste
Fresh lime juice
1 Tbsp
Cantaloupe
3½ pound(s), chilled, peeled, halved, seeded, and chopped
Instructions
1
To make the sugar syrup, combine the water, sugar, lime zest, fennel seeds, and salt in a small saucepan and set over high heat. Bring to a boil, stirring until the sugar is dissolved. Reduce the heat and simmer 5 minutes; stir in the lime juice. Pour the syrup through a sieve set over a small bowl. Cover and refrigerate until thoroughly chilled, about 30 minutes.
2
Meanwhile, puree the cantaloupe in a blender or food processor. Transfer to a medium bowl and whisk in the sugar syrup. Pour the cantaloupe mixture through a sieve set over a large bowl, pressing hard on the solids to extract as much as the liquid as possible; discard the solids.
3
Transfer the cantaloupe mixture to an ice-cream maker and freeze according to the manufacturer’s instructions. Transfer the sorbet to a freezer container and freeze until firm, at least 2 hours or up to 6 hours. This sorbet is best served the day it’s made. Yields 1/2 cup per serving.
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