This Cantaloupe Melon Sorbet recipe has just 3 ingredients and it’s so simple to make!

Cantaloupes are in season from June through August, which is the perfect time to enjoy this scrumptious, icy treat.

Along with tasting sweet, cantaloupes are an excellent source of vitamin A, beta-carotene, vitamin C, folate and fiber.

We made using almond milk, but substitute with your favorite nut milk, for a creamy and delicious dairy-free dessert.

If you don’t have cantaloupe, try using whatever fresh or frozen fruit you have on hand – mango or watermelon anyone?

INGREDIENTS

  • 1 large cantaloupe melon, de-seeded and cut into cubes (organic)
  • Almond, cashew or non-dairy nut milk of choice
  • 3 Tbsp honey or alternative sweetener (optional)

 

INSTRUCTIONS

Place cantaloupe chunks in a large bowl and freeze for 3 hours or overnight. Place in food processor (in batches if it doesn’t all fit). Add about ¼ cup nut milk and pulse. If mixture is still too thick, add more liquid, ¼ cup at a time.

Continue pulsing until mixture is creamy and smooth. Add sweetener of choice (if desired) and mix once more.

Place in a container or bowl and into the freezer for about 10-15 minutes or until it is still manageable but scoopable.

Serve in cold bowls and enjoy!