Cantaloupe Melon Sorbet
This easy no-churn sorbet recipe is ideal for the hottest months of the year, when all we are looking for is a refreshing healthy dessert that satisfies our palate without being heavy. Any summer fruit can be used for this recipe: strawberries, apricots, figs, peaches, watermelon or mango. And for a richer version just add some chocolate drops or even some liqueurs and spirits. When talking about sorbet, you can really let your creativity flourish!
300g ripe canteloupe melon
120g coconut milk
a squeeze of lemon juice (optional)
2) Place in an airtight container and freeze for at least 4 hours.
3) Take out of the freezer and let sit for 30 min at room temperature before blending it again until creamy. Your sorbet is ready to be served. You can store it again in the same container, every time you’ll want to eat it, remember to let it sit for about 30 min at room temperature.
It is normal if it doesn't reach a super creamy shop-like texture, but more like an icy sorbet mouthfeel. Overall it’s a quick refreshing summer dessert and doesn't require any special equipment so it's a good cheap and easy alternative.