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Hi Bold Bakers!
When I think of Sorbet the word “fresh” comes to mind. Just by saying it, I can almost taste the fruity treat. Nothing embodies this more than this combination of Cantaloupe & Mint Sorbet. It is incredibly refreshing and the perfect treat for a hot day.
My Homemade Sorbet is made using the exact same logic and engineering as my 2 ingredient No Machine Ice Cream recipe. You need an ingredient (e.g. frozen fruit) to give you a thick base and you add liquid sugar (e.g. condensed milk) to help it freeze. So I thought, why can’t I apply my ice cream technique to a sorbet? Well, you can, I did, it works and it’s awesome!
By definition my recipe is technically more of a sherbet than a sorbet because it contains milk but personally I think it is more of a sorbet than anything.
Condensed Milk is an important ingredient in this recipe and can’t be left out. If you cannot buy it easily then I’ll do you one better and show you how you can make your own. The recipe is very simple and probably more cost effective than buying it in the store. You can find my Homemade Condensed Milk recipe here.
Although I use condensed milk this recipe can be made Vegan by using Dairy Free Condensed Milk. It’s simply made using coconut milk and sugar so this condensed milk is perfect for sorbet and also my Dairy Free Ice Cream recipe. If you do dairy free baking (or just like the taste of coconut) my Dairy Free Condensed Milk recipe is really handy to have a stash in the fridge and it stays fresh for weeks.
Want even more Sorbet flavors? Check out Strawberry & Lime Sorbet, Raspberry Sorbet, Mango & Passion Fruit Sorbet and Chocolate & Banana Sorbet.
Also, you can buy the same ice cream containers I use here on Amazon and check out a few of my favorite frozen treat accessories below.
Watch The Recipe Video!
Homemade Cantaloupe & Mint Sorbet in 5 minutes (No Machine)
Ingredients
- 3 cups (15oz/390g) cantaloupe, frozen
- ¼ cup (70g/2 ½ oz) fat-free condensed milk
- 6 Mint leaves
Instructions
- Combine the melon, mint leaves and the condensed milk in a food processor or powerful blender and process until smooth and creamy.
- Transfer to a freezable container and let it firm up for about 4 hours to be able to scoop
- Keep in the freezer for up to 6 weeks.
Recipe Notes
PointsPlus: 3
I make this receipe first time with little difficulty in frozen cantaloupe as it’s too hard after frozen for the mixer machine so i waited 5 minutes until the frozen pieces get little normal for the mixer machine then magic happen great taste and consistency comes out thank you Gemma for the receipe
Discovering you (and your wonderful site) has changed my life! My kids think I’ve suddenly turned into a wizard cook and they’re thrilled. I love your videos and easy to follow recipes. To me yours is the best there is on the net. Keep up the great work, Gemma and blessings to you.
Found a bag of mixed melon cubes in the freezer so I made a sorbet with the melon and basil. Added the juice and zest of a lime and it was great!
I tried but with sweetened condensed milk. I cannot fined fat-free condensed milk in Australia.
I found there was absolutely nowhere near enough liquid, it was just like fine crushed ice.
I don’t believe I could blend anymore without burning out the motor ????
Help please!
Hi,
Are there new recipes???
Thanks for amazing recipes!!!!
Shiraz
Hi Gemma
I was wondering if I wanted to make peach sorbet if I would need 3 cups of peaches?
Thanks
Hi Gemma!
What sort of mint leaves do you recommend for the cantaloupe and mint leaves sorbet?
Thanks!
hi, i love your recipes, they are easy to follow and they help me to make delicious food! thank you
I think this will rock especially the banana one…
Can this recipe be used with watermelon? I’d also like to see if I can make a watermelon frozen yogurt if to not possible- any advice?