New this month
Get the Allrecipes magazine

Cantaloupe Sorbet

 made it  |  0 reviews   |   photos
Logan Grey

"Refreshing summer sorbet without the need for an ice cream machine!"
Added to shopping list. Go to shopping list.


3 h 25 m servings 199 cals
Original recipe yields 5 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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 g fat; 44 g carbohydrates; 1 g protein; 0 mg cholesterol; 21 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 0