Cantaloupe sorbet (no ice cream maker required).

Serves; 4.

Preparation time; 10 mins.

Ready in; 24 hours.

Difficulty; easy.

Free from; gluten & dairy

This recipe is easy and makes for the perfect summer dessert or palate cleanser. Made from 4 ingredients and without an ice cream maker. This is a sorbet you will want to make over and over again. Offering a great alternative to cupboard ‘sweet treats’ this is a great natural way to satisfy that sweet craving whilst also getting the benefits from a nutrient dense cantaloupe melon.

Why cantaloupe melon?

Cantaloupes are full of vitamins, minerals, fiber, water, and antioxidants. Cantaloupes are a good source of vitamins A and C, as well as B vitamins like niacin, folate, and B6. One cup of cantaloupe contains 106% of the daily recommended value of vitamin A and 95% of the daily recommended value of vitamin C. Vitamin A is consumed as beta carotene, which the body converts to vitamin A. Vitamin C supports immune health.

For the sorbet;

1/2 a small-medium sized cantaloupe melon (chopped into small chunks)

1 banana (sliced)

Half a lemon (juiced)

3 tablespoons of coconut yoghurt (I use Cocos organic to keep the recipe dairy free)

1 tablespoon of water

For serving;

Pistachios (chopped finely)

Ingredients.

  1. Chop your cantaloupe melon into small chunks and slice your banana into small pieces. Place them in separate containers and freeze for 24 hours.

  2. When your ready to make your sorbet. Place your frozen cantaloupe melon chunks, frozen banana pieces, coconut yoghurt, lemon juice and water into a blender (I use a nutribullet).

  3. Blend until a slush but frozen consistency. This may take a few pulses of the blender alongside a few shakes of your nutribullet container in between. Once you have a smooth, sorbet consistency then scoop into bowls (you will need some speed with this, especially if it is a warm day).

  4. If you desire your sorbet to be more frozen or simply want to store leftovers, place in a container and keep in the freezer. Remember to remove from freezer before serving to allow to soften to perfect texture. You may want to blend again once removing from freezer for smooth sorbet texture.

  5. Sprinkle crushed pistachios on top of the sorbet and serve.

Method.