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Cantaloupe Sorbet

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"Refreshing summer sorbet without the need for an ice cream machine!"
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3 h 25 m servings 199
Original recipe yields 5 servings


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  1. Cook and stir water, sugar, honey, and lemon juice together in a saucepan over medium heat until sugar is dissolved and mixture is clear, about 10 minutes.
  2. Reduce heat to medium-low, add cantaloupe and chopped mint, and cook until liquid reduces by half, 5 to 10 minutes.
  3. Transfer cantaloupe mixture to a wide, shallow dish and refrigerate to cool completely.
  4. Blend the cantaloupe mixture until smooth. Stir champagne into the pureed mixture until smooth. Strain the mixture through a fine-mesh sieve onto a rimmed baking sheet.
  5. Freeze strained mixture until completely firm. Scrape frozen puree from sheet and blend in a blender until smooth. Pour onto the sheet and freeze again until firm. Repeat process until the mixture is smooth and creamy, like a sorbet. Garnish with mint leaves.


  • Cook's Note:
  • More water will make sorbet icier.
  • You can use whatever alcohol you like. Wine or vodka also work well in this recipe and can be blended directly into the mixture, as they're not carbonated.

Nutrition Facts

Per Serving: 199 calories; 0.2 44 1 0 21 Full nutrition

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