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Did you know that you can make homemade sorbet with just one ingredient?! All you need are some melons! This melon sorbet is so easy to make, so sweet and refreshing, and made with just one ingredient – melons! As such, this recipe is also gluten free, dairy free, and refined sugar free.
All I need are melons?!
Yes! All you need to make this melon sorbet are some fresh melons. Any melon should work – honeydew, cantaloupe, watermelon, etc. I made my melon sorbet with orange honeydew and lemon drop melon!
Will the melon sorbet be sweet enough?
If you use super ripe melons, the sorbet should be nice and sweet. If you’re using a less ripe melon (or a less sweet melon), feel free to add some pure maple syrup to the sorbet to boost the sweetness. If you’re adding in the maple syrup, add it to the food processor once the melon has already been pureed. After adding in the maple syrup, run the food processor for several more seconds until the maple syrup is fully integrated into the sorbet.
How many servings does this recipe make?
This really just depends on the size of your melons and the size of your servings! I’ve found that a regular sized melon (cantaloupe or honeydew) serves about 4-6 people.
How do I store this melon sorbet?
You’ll want to store any leftover melon sorbet in the freezer. When you want to enjoy it again, just remove it from the freezer about 15-30 minutes before serving. This will allow it to thaw to the perfect scooping consistency!
Looking for more frozen desserts?
If you’re in the mood for more frozen desserts perfect for summer, here are some of my favorites to try!
- Strawberry Acai Ice Cream Bars
- Chocolate Fudge Popsicles
- Patriotic Frozen Yogurt Bark
- Reese’s Peanut Butter Frozen Yogurt Bark
- Frozen Snickers Banana Popsicles
- Frozen Banana Popsicles
Ready to make this easy melon sorbet? The simple recipe is below!
Easy Melon Sorbet
- 1 melon of choice (watermelon, honeydew, cantalope, etc)
- sweetener (optional, I recommend pure maple syrup)
- First, cut your ripe melon into 1 inch cubes and place the cubes on a tray lined with parchment paper. Place in the freezer overnight, or for at least 6 hours.
- After 6+ hours, remove the tray from the freezer and let the melon cubes thaw for 10 minutes. Once slightly thawed, add the melon cubes to a food processor.
- Puree the melon in the food processor until a smooth sorbet is formed. You may need to stop the food processor and scrape down the sides throughout the process.
- Once a smooth sorbet is formed, taste the sorbet. If you want it to be sweeter, add some sweetener to the sorbet (I recommend pure maple syrup). Once the sweetener is added, run the food processor for several more seconds until the sweetener is fully incorporated.
- Scoop the sorbet with a cookie dough scoop (or with an ice cream scoop) and place into your serving dishes.
- Be careful when pureeing the frozen melon cubes. If they’re too frozen, the food processor may have a hard time working correctly. If you run into any issues, allow the melon cubes to thaw a bit longer before continuing to puree them.
- If you prefer a firmer sorbet consistency, place the sorbet back in the freezer for several hours after pureeing it to allow it re-freeze.
- Store any leftover melon sorbet in the freezer. When you want to enjoy it again, just remove it from the freezer about 15-30 minutes before serving. This will allow it to thaw to the perfect scooping consistency!