Ingredients
- 1 cantaloupe, cubed
- 1 Tbsp. fresh lemon juice
- 3 Tbsp. honey
- 2 Tbsp. water
Servings:
Units:
Instructions
- Line a rimmed baking sheet with parchment paper.
- Place the cubed cantaloupe onto the baking sheet in a single layer, leaving space in between the cubes to allow for even freezing.
- Place the tray in the freezer and freeze the cantaloupe overnight, or until completely frozen (4-6 hours).
- Place the frozen cantaloupe into the bowl of a food processor and pulse until the cantaloupe becomes crumbly.
- In a small bowl, mix the lemon juice, honey and water until combined.
- Add the lemon juice and honey mixture to the food processor and then pulse again. You may need to add more water until the mixture becomes a soft sorbet texture — not slushy. If the mixture does become too slushy and does not resemble sorbet, place it back in the freezer for 30 min. to an hour to allow it to re-solidify.
- Serve immediately, or store in the freezer in an airtight container for up to 2 weeks.
Recipe Notes
Recipe from asweetpeachef.com.
Share this Recipe