This Homemade Cantaloupe & Mint Sorbet is a refreshing treat that’s ready in just 5 minutes, no machine required. The juicy sweetness of ripe cantaloupe pairs perfectly with the cool, aromatic hint of fresh mint, creating a dessert that’s both light and indulgent. Its smooth, velvety texture melts on your tongue, offering a burst of summer in every spoonful. Perfect for hot days or as a palate cleanser, this sorbet is as effortless as it is delicious.
With only a handful of ingredients and minimal prep, this recipe is a lifesaver when you need something quick yet impressive. The vibrant orange hue and fresh mint aroma make it a feast for the eyes and nose, while the icy, creamy consistency satisfies every craving. Whether you’re hosting a dinner or treating yourself, this sorbet is a guilt-free way to enjoy a little sweetness without the fuss.
What You’ll Need
- 3 cups (15oz/390g) cantaloupe, frozen (cut into chunks before freezing for easier blending)
- ¼ cup (70g/2 ½ oz) fat-free condensed milk (substitute with regular condensed milk or coconut milk for a dairy-free option)
- 6 mint leaves (fresh is best, but you can use 1 tsp dried mint as a substitute)
How to Make It
- Combine ingredients: Add the frozen cantaloupe, mint leaves, and condensed milk to a food processor or high-powered blender.
- Blend until smooth: Process the mixture until it becomes creamy and smooth, scraping down the sides as needed. This should take about 1-2 minutes.
- Transfer and freeze: Pour the sorbet into a freezable container and smooth the top with a spatula.
- Let it firm up: Place the container in the freezer for 4 hours or until the sorbet is firm enough to scoop.
- Serve and store: Scoop and enjoy! Keep leftovers in the freezer for up to 6 weeks.
Perfect Pairings: Serving Suggestions
This refreshing cantaloupe and mint sorbet is a delightful treat on its own, but you can elevate it with a few simple additions. Serve it in chilled bowls or hollowed-out cantaloupe halves for a fun presentation. Pair it with a sprig of fresh mint or a drizzle of honey for extra flair. It’s also a fantastic palate cleanser between courses at a summer dinner party!
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap cantaloupe for honeydew or watermelon for a different flavor profile. Add a squeeze of lime juice for a tangy twist or a splash of coconut milk for a creamier texture. If you’re feeling adventurous, toss in a handful of fresh basil leaves instead of mint for a unique herbal note.
Freezer-Friendly: Storage Tips
This sorbet stores beautifully in the freezer for up to 6 weeks. To prevent ice crystals, press a piece of parchment paper directly onto the surface before sealing the container. When ready to serve, let it sit at room temperature for 5-10 minutes to soften slightly for easy scooping.
No Machine, No Problem: Equipment Guidance
Don’t have a food processor or high-powered blender? No worries! A standard blender will work, though you may need to stop and scrape down the sides a few times to ensure a smooth consistency. For an extra creamy texture, blend in short bursts rather than running the machine continuously.
Quick & Easy: Time-Saving Tips
To save time, freeze your cantaloupe chunks the night before. This ensures they’re perfectly icy when you’re ready to blend. If you’re in a hurry, you can also serve the sorbet immediately as a soft-serve style dessert—just skip the freezing step and enjoy right away!
Homemade Cantaloupe & Mint Sorbet in 5 Minutes (No Machine)
Equipment
- food processor or powerful blender
Ingredients
- 3 cups cantaloupe, frozen (15oz/390g)
- ¼ cup fat-free condensed milk (70g/2 ½ oz)
- 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.
