Ingredients
The following ingredients have 4 Servings
- 4 cups cubed cantaloupe (about 1/2 medium cantaloupe)
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- Water (if needed)
Instruction
- Line a baking sheet with parchment paper.
- After cutting the cantaloupe into cubes, place the pieces on the lined baking sheet in a single layer so they aren't touching each other. Freeze for at least 2 hours.
- Add the frozen cantaloupe cubes into the food processor and process until crumbly in texture.
- Add lemon juice and maple syrup and pulse until incorporated. You can pause to scrape down the sides if you see any clumps. Taste to add more sweetener, if desired.
- The sorbet should be smooth and you should be able to scoop it with a spoon or an ice cream scooper. If not, add 1 tablespoon of water at at time until it reaches the right consistency.
- Enjoy right away or store in the freezer in an airtight container. If storing, thaw for 15 minutes before scooping so it's not icy when you want to enjoy it.
