Food and Recipes Fruits Melon No-Churn Cantaloupe Sorbet 5.0 (1) 1 Review We made cantaloupe sorbet easier than ever with a no-churn method that won't require special equipment. By Julia Levy Julia Levy Julia is an experienced cook with a demonstrated history of working in the publishing industry. She is skilled in catering, food & beverage, event planning, and menu development. She tests and develops recipes in the DotDash Meredith Test Kitchen for Southern Living. Southern Living's editorial guidelines Published on May 20, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Save Rate PRINT Share Close Photo: Victor Protasio, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell Active Time: 15 mins Freeze Time: 4 hrs 30 mins Total Time: 4 hrs 45 mins Servings: 6 Jump to recipe Meet your new favorite summer porch treat: no-churn cantaloupe sorbet. This ultra refreshing, not-too-sweet sorbet makes great use of in-season cantaloupe (although you could also make it with honeydew). It also only uses six ingredients, one of which is white balsamic vinegar that adds just the right amount of sweet brightness. It’s important to source ripe cantaloupe for this recipe. Pick one that is tan in color; feels heavy for its size; sounds solid when tapped; and has a sweet, floral scent. The skin should also be firm with a little give, just like a pineapple. Cook Mode (Keep screen awake) Ingredients 3 cups chopped cantaloupe (from 1 [2-lb.] cantaloupe) 3 Tbsp. granulated sugar 3 Tbsp. honey 3/4 cup water, divided 3 Tbsp. white balsamic vinegar 1/8 tsp. kosher salt Directions Place cantaloupe cubes on a baking sheet lined with parchment paper. Freeze, uncovered, until firm, at least 1 hour, 30 minutes or up to 8 hours. Stir together sugar, honey, and 1/4 cup of the water in a saucepan over medium. Cook, stirring constantly, until sugar has dissolved, 2 to 4 minutes. Remove from heat; let cool about 10 minutes. Process frozen cantaloupe, sugar mixture, vinegar, salt, and remaining 1/2 cup water in a food processor until smooth, 3 to 5 minutes. Pour mixture into a freezer-safe airtight container, and freeze until firm, 3 to 4 hours. Sorbet may be stored in freezer up to 7 days. Rate It Print