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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.
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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.
Prep Time 5 minutes mins
Total Time 5 minutes mins
Learn how to make my delicious Cantaloupe & Mint Sorbet and you'll be enjoying a refreshing frozen treat in just minutes!
Author: Gemma Stafford
Servings: 4 servings
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
SmartPoints: 5
PointsPlus: 3
Nutrition Facts
Homemade Cantaloupe & Mint Sorbet in 5 minutes (No Machine)
Amount Per Serving (1 g)
Calories 112
% Daily Value*
Sodium 30mg1%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 13g14%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
This Recipe Made By Bold Bakers
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